Cream Puffs, Ho. 2

Ingredients

• a pint of water
• half a pound of butter
• three-quarters of a pound of flour
• ten eggs
• one teaspoonful of cold water
• half a cup of flour
• one cup of powdered sugar
• two eggs
• a pint of milk
• vanilla bean boiled in the milk

Method

1. 1

   Boil water and butter, then stir in flour.

2. 2

   Remove from heat and add eggs one at a time.

3. 3

   Add cold water.

4. 4

   Drop mixture onto tins and bake for fifteen minutes.

5. 5

   Cut sides open and fill with custard made from flour, sugar, eggs, and milk, flavored with vanilla.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 98. The excerpt below is the record exactly as published.

Cream Puflb, Ho. 2. Put in a sauce-pan a pint of water and half a pound of butter, bring to a boil ; stir in whilst boiling three-quarters of a pound of flour, take it from the fire, and whilst cooling, add ten eggs« throwing them in one at a time, stirring and beating untU aO \ FASTBT, BUDDINGS, die, 206 •re in ; then add one teaspoonful of oold water ; with a spoon drop the mixture in small cakes on tins well battered, and bake in a quick oven fifteen minutes. When done, cut the sides open with a pair of scissors, and put in each two teaspoonsful of the oustard made as follows : Half a cup of flour, one cup of pow- dered sugar, two eggs and a pint of milk ; boil the milk, mix the eg^, flour and sugar together, pour them into the milk, stirring all the time over the fire ) flavor with vanilla bean boiled in the milk

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