Frenchdessert
Cream Puffs
From The Henderson cook book, 1914
Serves 3
Eclairs should be frosted on top.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 62. The excerpt below is the record exactly as published.
CREAM PUFFS. Heat together 1 cupful of water and l1/^ cupful of butter until they boil. Add l1/^ cupful of pastry flour all at once and beat it until smooth; let it cook 5 minutes, stirring it all the time. When cool, add 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.