Cream Puffs

Ingredients

• one pint of water
• a little milk
• eight ounces of lard
• fourteen ounces of sifted cake flour
• ten to twelve eggs
• a little ammonia

Method

1. 1

   Boil water and lard, then stir in flour.

2. 2

   Remove from fire and stir in eggs.

3. 3

   Bake on ungreased pans at 410 degrees.

4. 4

   Cut open and fill with custard or whipped cream.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 28. The excerpt below is the record exactly as published.

Cream Puffs. Use one pint of water with a little milk in it and eight ounces of lard; let it come to a boil, cook for two minutes, then stir into it four- teen ounces of sifted cake flour. When all is loosened from the pan and dry, remove from the fire. Stir in ten to twelve eggs, two at a time, and a little ammonia

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