Cream Puffs

Ingredients

• Put one-half pint of hot water
• two-thirds of a cup of butter
• i>4 cups of flour
• 5 eggs
• i pint of milk
• i cup of sugar
• i tablespoon of butter
• 2 tablespoons of Sauer's vanilla extract

Method

1. 1

   Put hot water and butter over the fire.

2. 2

   When it boils, stir in flour and beat until smooth.

3. 3

   Remove from fire, cool, and beat in eggs.

4. 4

   Drop in hot greased tins and bake in a quick oven.

5. 5

   Fill with custard made from milk, flour, eggs, sugar, butter, and vanilla.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 21. The excerpt below is the record exactly as published.

Cream Puffs. Put one-half pint of hot water and two-thirds of a cup of but- ter over the fire. When it boils stir in i>4 cups of flour and beat until smooth. Remove from the fire, and when it is cool beat into it 5 eggs that have been whipped to a froth. Drop in hot greased tins, a tablespoonful at a time ; brush over the top with the white of an egg, and bake in a very quick oven. When done, cut off the top and fill with the following filling: i pint of milk, I cup of flour, 2 eggs, i cup of sugar, i tablespoon of butter and 2 tablespoons of Sauer's vanilla extract

Cook this with the app: pantry check, scaling, and the assistant.