vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
CREAM PUFFS
From The Institute cook book, 1913
Serves 1
To make eclairs, spread the batter in long ovals and cover with frosting.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 86. The excerpt below is the record exactly as published.
CREAM PUFFS 1 cup hot water Pinch of salt Vi cup butter 1 cup flour 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.