Cream Puffs

Ingredients

• One-half a pint cold water
• 6 ounces flour
• 4 ounces of butter
• 4 eggs
• one-half a pint milk
• 2 beaten eggs
• one-fourth cup of flour or corn starch
• 1 cup of sugar

Method

1. 1

   Rub smooth flour in cold water, put into a spider with butter and stir continually over a fire until thoroughly cooked.

2. 2

   Cool this lump, add eggs, beat well, and drop on a buttered tin.

3. 3

   Bake in a hot oven until they are hollow balls.

4. 4

   To fill, mix milk, beaten eggs, flour or corn starch, and sugar, cook until smooth, and fill the puffs.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 107. The excerpt below is the record exactly as published.

CREAM PUFFS. One-half a pint cold water, in which rub smooth 6 ounces flour ; put into a spider with 4 ounces of butter and stir it continually over a fire not too hot, till it is thoroughly cooked. It will resemble a lump of putty and clean off the spider like a pan- cake. Cool this lump, and add 4 eggs. Beat well and then drop on a buttered tin in neat, compact little ''dabs" far enough apart not to touch when they rise. Have the oven about as hot as for cookies, and in turning them, lift up the tin. If yoii stove them before they are set you will have pancakes. They should be hollow balls. Bake them long enough so they will not fall when removed and cool them on brown paper as quickly as possible, so they won't sweat. To fill them, take one-half a pint milk, 2 beaten eggs, one-fourth cup of flour or corn starch

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