Frenchdessert
Cream Puffs
From Principles of food preparation, 1914
When formed into a cylindrical shape, they are called 'eclairs' and can be filled with various fillings.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 73. The excerpt below is the record exactly as published.
Cream Puffs Add one-half cup of butter to one cup of boiling water, and cook the two together until the butter is melted. Add one cup of flour, sifted with the right amount of salt
Cook this with the app: pantry check, scaling, and the assistant.