Cream Puffs

Ingredients

• One pint of water
• one-half pound butter
• three-fourths pound sifted flour
• five eggs

Method

1. 1

   Bring water to a boil, blend flour with a little water, then add butter and flour to boiling water.

2. 2

   Stir and cool.

3. 3

   Add yolks one at a time, then fold in beaten whites.

4. 4

   Drop onto buttered paper and bake without opening the door for twenty-five minutes.

As published

This recipe was extracted from Council cook book (1908), page 46. The excerpt below is the record exactly as published.

Cream Puffs. One pound of butter (creamed), one pint table cream, flour enough to make a stiff dough. Knead it well and let stand overnight. Next morning do not knead, but roll out thin, cut in squares, and bake in a buttered pan. Af Vrinr Every night for Thirty Cents. ^''""'^ THE EVENING POST. San LJOOT Francisco's Best Home Newspaper. CAKES 139 Prune Cake. Cream two-thirds cup butter with one cup sugar; add yolks of three eggs, one teaspoon each cinnamon^ cloves, allspice, nutmeg, one teaspoon baking soda that has been dissolved in four tablespoons sour milk, three-fourths cup flour, one cup chopped, cooked prunes, the beaten whites of two eggs, leaving one white for cake icing. Cream Puffs. One pint of water, one-half pound butter, three- fourths pound sifted flour, five eggs

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