vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From Royal Victoria cook book, 1900
Serves 1
Recipe attributed to Miss FINDLAY.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 58. The excerpt below is the record exactly as published.
CREAM PUFFS.—Allow 1 cup of water and 3 cup butter to come to a boil together, then stir in 1 cup of flour and remove the mixture from the stove. Set aside to cool, and when cold stir m 3 eggs and stir till the batter is smooth. Drop in spoonfuls on a greased pan some distance apart. Bake in a hot oven for 25 minutes. Do not open the oven door after they go in till they are almost done, or they will fall. Cream: Bring 14 cups milk to a boil, then add 1 teaspoon corn starch
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