vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 155. The excerpt below is the record exactly as published.
Cream Puffs. Take 1 coffee cup hot water and put into it % coffee cup but- ter and let it boil, then stir in 1 coffee cup of flour, remove from fire. When almost cold break in 3 eggs one at a time without beating. Drop 1 tablespoon of dough in a pan that is hot, but not greased. It should make 1 dozen puffs. Scald 1 pint of milk in a double boiler, add 3 tablespoons of cornstarch dissolved in a little cold milk, then stir in 4 tablespoons of granulated sugar and 2 eggs; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.