Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 166. The excerpt below is the record exactly as published.
CREAM PUFFS. Boil 1 cupful hot water and y2 cupful of butter together, and while boiling stir in 1 cup of dry sifted flour. Take from the fire and stir to a thin paste, and after this cools stir in 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.