Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The Pattern cook-book, 1890
Serves 2
After cooling, split open and fill with cream.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 196. The excerpt below is the record exactly as published.
CREAM PUFFS. The following allowance will make nine large puffs. One cupful of sifted flour. One cupful of water. One-half cupful of butter. One-half tea-spoonful of salt. Three eggs. Two table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.