Cream Puffs
From Cook book (Relief Society, Houston, 1963), 1963
Makes about 8 large puffs.
Presented as published in 1963. 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
Nutrition per serving
1665Calories
39 gProtein
98 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories1665 kcal
Protein39 g
Carbohydrates98 g
Fiber0 g
Sugars0.7 g
Total Fat125 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium1460 mg
Potassium449 mg
Calcium144 mg
Iron11 mg
Magnesium60 mg
Phosphorus531 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 22. The excerpt below is the record exactly as published.
CREAM PUFFS Mildred Cox 1/2 cup shortening 1 cup flour 1 cup water 1/2 tsp0 salt 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.