Cream Puffs

Ingredients

• One cupful of hot water
• one-half cup of butter
• one cupful of flour
• three eggs

Method

1. 1

   Boil together the water and butter, and while boiling, stir in the flour; let it boil three minutes, set it off the stove and let it get perfectly cold, then stir in the eggs (not beaten).

2. 2

   Stir with the hand to a smooth paste, drop a dessertspoonful on a buttered tin.

3. 3

   Bake in a hot oven, and when cold fill with the above cream, and sift powdered sugar over them.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 113. The excerpt below is the record exactly as published.

CREAM PUFFS. One cupful of hot water, one-half cup of butter. Boil to- gether, and while boiling, stir in one cupful of flour; let it boil three minutes, set it off the stove and let it get perfectly cold, then stir in three eggs

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