Cream Puffs
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 12. The excerpt below is the record exactly as published.
CREAM PUFFS. TEA PUFFS. Three eggs, one cup sugar, three-fourths cup blitter, one pint sweet milk, three pints sifted flour, three teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.