CREAM PUFFS

Ingredients

• one pint of water
• half pound of butter
• ten ounces of flour
• six eggs
• one pint of milk
• six ounces of sugar
• one and one-half ounces of flour
• three eggs
• vanilla flavor

Method

1. 1

   Scald water and butter, add flour when cold, then eggs.

2. 2

   Lay out on greased tins and bake in medium oven.

3. 3

   Fill with cream made from milk, sugar, flour, eggs, and vanilla, stirred on the fire until thick.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 27. The excerpt below is the record exactly as published.

six eggs, one cake of yeast, a little milk; make dough rather soft; fill in small tart- let moulds, let them raise and bake rather dry; when cold, dip in the following syrup: melt on the fire one pound sugar, half pint of water, add one gill of brandy, or the juice of six lemons and let the cakes soak; dust with sugar. REMARKS ABOUT TEA CAKES. All the cakes and pastry in this book are made by weight, and it is always best to weigh the ingredients, you can always know how much you will have and be sure of the result. The pans used should be made of sheet iron the size of the oven, and have a wire rim. If amonia is used, it should be well powdered and dis- solved in milk. A little on the point of a knife will be found sufficient, but it is not necessary if the dough is well made and beaten. [76] PLAIN SUGAR CAKE OR COOKIES. Sift one and one-half pound of flour on the moulding board, put into the middle half pound of butter, rub well together; add three-quarters of a pound of sugar, one gill of water or milk and a little amonia, mix smooth, roll and cut out, lay on tins, wash with milk and bake quickly; or, sugar and chopped almonds can be sprinkled on top before baking. TEA CAKES. Sift fourteen ounces of flour, beat up half pound of sugar, six ounces of butter, two eggs, half gill of water. Roll, cut out and bake. ALMOND SNAPS. Chop up a quarter of pound of almonds, one and a half pound of flour, three-quarters of a pound of sugar, two eggs, one-quarter pound of butter; mix sugar, butter, almonds, eggs, flavor, and last the flour. Cut round and sprinkle with sugar. Bake. JUMBLES. Mix in bowl half pound of sugar, half pound of butter, half gill of milk, three eggs, one pound and two ounces of flour. When smooth, roll out, cut in rings, lay on flat pans and bake. SHREWSBERRY CAKES. Sift a pound and a quarter of flour, beat three-quar- ters of a pound of sugar, six ounces of butter, three eggs, half a gill of water, a little amonia. Cut with a scalloped cutter, wash and lay in the middle a piece of citron in diamond shape. GINGER SNAPS. Half pint of molasses, mix with a quarter of pound of sugar, quarter of pound of butter, half a gill of water, a quarter of an ounce of soda, one pound of flour. Roll and cut out in small round pieces, lay on flat tins and bake quickly. [77] GINGER NUTS. One quarter of a pound of flour, half pint of molasses, quarter of pound of butter, a quarter of pound of sugar, vinegar, ginger, a quarter of an ounce of soda, half gill of water. Make little lumps on flat tins, press down and bake quickly. BUTTER TEA S. Mix half pound of sugar, six ounces butter, two eggs, three quarters of a pound of flour, lemon flavor; roll out in shape of an S ; wash and bake quickly on flat tins. CUP CAKES. Mix to a cream ten ounces of sugar, a quarter of a pound of butter, three eggs, half gill of milk, amonia, lemon flavor, ten ounces of flour; drop in small greased cups and bake quickly. QUEEN CAKES. Mix to a cream half a pound of butter, half pound of sugar, five eggs, three quarters of a pound of flour, half gill of milk, a little amonia; drop in cups and frost on top. SOFT GINGER BREAD. One pint of molases, one-half pound of sugar, half pint of water, six ounces of butter, one ounce of soda, two and Ja quarter pounds of flour; roll out in sheets, wash with milk, bake and cut up. WAFERS. Half pound of sugar, half pound of butter, three eggs, half pound of flour; roll out, cut in rings, put in flat greased pans and bake quickly. / ALMOND BREAD. Chop a quarter of a pound of almonds, two ounces of ^citron, a pinch of cinnamon and cloves, half pound of sugar, three eggs, three quarters of a pound of flour, a little amonia; roll the dough the length of the pan, about the size ef your rolling pin; wash and bake, cut in slices after it is baked. /T8 [78] ALMOND CROQUET. Take three quarters of a pound of sugar, mix with one jgill of the yelks of eggs, beat well, add a half pound of whole almonds, ten ounces of flour; roll out and cut in pieces three inches wide and half inch thick Wash with egg; bake on flat tins. J ' / , COCOANUT DROPS. Grate one or two cocoanuts, weigh them whea grated, add half the amount of sugar, mix well, and shape into balls or hay-stacks; wet the hand in water when shaping. PLAIN MACAROONS../, V ' ' :; " 'acerate one-half pound of almonds with pound of sugar J sift through the flour sieve, mix with white of eggs sufficient to make a stiff paste. If almond paste is used take same amount of sugar as paste and then the white of eggs. ,, ' . , CHOCOLATE MACAROONS. Add a quarter of a pound of melted coco to the above mixture. CINNAMON STRIPS. Macerate a half pound of almonds, three-quarters of a pound of sugar; add enough white of eggs, to make a dough, a few teaspoonsful of cinnamon. Roll out, cut in strips four inches long and quarter of an inch thick, spread with egg frosting, cut in strips and bake slowly. ALMOND CORNETS. Six ounces of blanched almonds, macerate with nine ounces of sugar, sift and add three ounces of flour; add sufficient white of eggs to make a thin batter. Spread roll on buttered tins in round layers; bake quickly and while hot over a piece of wood, fill with sweet cream. SHAVINGS. Same as almond cornets, lay out in strips a finger wide; roll over a piece of round wood while hot. [79] CREAM PUFFS. * <" Scald one pint of water, half pound, of butter,' ti(n '^ounces of flour, add when cold six'' %gs, lay out with lady finger bag on greased tins. Bake in medium oven, fill with cream like for cream cakes. XCream to it one o^'pint of milk, six ounces of sugar, one and one-half ounces of flour, three eggs,) vanilla flavor

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