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Cream Puffs
From The art of German cooking and baking, 1922
Serves 3
Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 150. The excerpt below is the record exactly as published.
CREAM PUFFS. 1 large teacup hot water 1 teacup flour % tsp. butter 4 eggs Preparation: Stir the flour into the boiling water and butter. Set aside to cool and, when cold, stir in the unbeaten eggs one at a time. Drop in muffin tins and bake in a fairly hot oven. When baked, fill with beaten cream, sweetened to taste and flavored witlh vanilla. No. 104^CREAM PUFFS. 1 cup boiling water 3 eggs, beaten % cup butter 1 cup pastry flour Small pinch of soda
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