Cream Puffs, II

Ingredients

• Half a pound of butter
• three quarters of a pound of flour
• eight eggs
• one pint of water

Method

1. 1

   Stir the butter into the heated water, bring to a boil, stir in the flour, boil one minute, take from the fire, let cool, add the beaten eggs, drop on buttered paper, and bake quickly.

As published

This recipe was extracted from Cooks in clover (1889), page 48. The excerpt below is the record exactly as published.

three quarters of j pound of flour, two eggs, and a little brandy. They should be soft when ready to roll out. Lay each in \ sugar before baking. Miss Katie Kcnnell. j Chocolate Cookies. — One tablespoon of butter, two cups of flour, one cup of sugar, one egg, two bars of sweet chocolate — grated, and two heaping teaspoons of Royal baking powder. Mix in the milk to a stiff dough, roll out, cut into cookies, and bake in a very quick oven. Mrs. W. W. Taylor. Cream Puffs, I. — One cup of water, half a cup of butter, three eggs; boil the water and butter to- gether, and stir in one cup of dry flour while boil- ing; when cool add the eggs — well beaten, and mix thoroughly ; drop into well buttered small tins, and bake twenty minutes in a hot oven. Cream: — One cup of milk, half a cup of sugar, three tablespoons of corn starch, one e,%g, sl little salt and flavoring. Beat the &%% and sugar together; add the flour, and stir into the milk while boiling. Mrs. iV. R. Payne. S9 Cream Puffs, II. — Half a pound of butter, three! quarters of a pound of flour, eight eggs, and one pint i of wate

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