Cream Puffs
From The Federation cook book, 1910
Filling: 1 cup milk, 1 egg, 0.5 cup sugar, thicken with corn starch and flavor with vanilla.
Presented as published in 1910. 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 Federation cook book (1910) by Bertha L. Turner, page 18. The excerpt below is the record exactly as published.
Cream Puffs 1 half cup butter 1 cup hot water 1 cup flour 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.