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Cream Puffs
From Lessons in cooking through preparation of meals, 1912
Serves 3
This recipe makes 9 small cream cakes.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 188. The excerpt below is the record exactly as published.
Cream Puffs To 34 c butter add }^ c hot water, and when boiling add ^ c flour and beat vigorously. As soon as the ingredients are well blended, remove from the fire and add 2 eggs, unbeaten, one at a time, beating the mixture thoroughly until smooth. Drop by spoonfuls onto a buttered pan
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