Cream Puffs
From The Williamston cook book, 1950
Filling: Mix dry ingredients, add eggs slightly beaten, and pour on gradually the scalded milk. Cook 15 minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor and fill cavities in puffs. Recipe by Mrs. F. S. Isler, La Grange, N. C.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 23. The excerpt below is the record exactly as published.
CREAM PUFFS 14 cup butter 4 eggs 1 cup boiling water 1 cup flour Put butter and water in pan on stove and as soon as boiling point is reached add flour all at once and stir vigorously. Remove from fire as soon as mixed and add unbeaten eggs, one at a time, beating well between the addition of eggs. Drop by spoonsful on a buttered sheet 14% inches apart shaping with handle of spoon as nearly circular as possible, having mix- ture slightly piled in center. Bake 30 minutes in moderate oven. With a sharp knife make a cut in each large enough to admit cream filling. This makes 18 small cream cakes. If removed from oven before being thor- oughly done they will fall. If in doubt, take one from oven and if it does not fall the others are all right. Filling % cup sugar 2 cups scalded milk | 1/3 cup flour Little almond and vanilla 1g tsp. salt extract 2 eggs
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