Cream Puffs
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 33. The excerpt below is the record exactly as published.
Cream Puffs. Boil with a large cupful of hot water, half a tea- spoonful of butter, stirring in one teacupful of flour, during the boiling. Set aside to cool. When cold, stir in 4 unbeaten eggs
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