Cream Puffs

Ingredients

• one-half cup butter
• one cup of boiling water
• one cup flour
• three eggs
• one level teaspoonful carbonate ammonia

Method

1. 1

   Mix butter and boiling water, add flour while boiling, stir until thick, cool, then add eggs one at a time.

2. 2

   Roll into small balls, brush with beaten egg, and bake in a hot oven.

As published

This recipe was extracted from Kirmess cook book (1907), page 185. The excerpt below is the record exactly as published.

CREAM PUFFS. Mrs. Wm. K. Jenvey, HoboJcen, N. J. One-fourth pound of butter, one-half pound flour, five eggs, one pint boiling water. Put butter and water on fire and while boiling stir in flour. Remove from the fire, add beaten eggs, and stir until cool. Bake in a quick oven twenty minutes. Cream. One- half cup flour, one cup sugai, two eggs, beat to a cream and add to one pint of boiling milk, flavor to taste. CREAM PUFFS. Miss 8, E. Anness. Put one-half cup butter in one cup of boiling water in saucepan, add while boiling one cup flour, stir all till thick, turn out in cake dish to cool. Then add three eggs, beat in one at a time thoroughly, one level teaspoonful carbonate ammonia

Cook this with the app: pantry check, scaling, and the assistant.