Cream Puffs
From The housewife's aid, 1950
Filling can be made with sugar, corn starch, salt, egg, milk, and vanilla.
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
Nutrition per serving
1554Calories
17 gProtein
135 gCarbs
107 gFat
Full nutrition (33 nutrients)
Calories1554 kcal
Protein17 g
Carbohydrates135 g
Fiber2.6 g
Sugars0.2 g
Total Fat107 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1706 mg
Potassium235 mg
Calcium176 mg
Iron23 mg
Magnesium48 mg
Phosphorus169 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate265 mcg
Choline6.2 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 26. The excerpt below is the record exactly as published.
CREAM PUFFS % cup of shortening 1 cup boiling water 3 eggs 1 cup of flour % teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.