Cream Puffs, Vo. 1

Ingredients

• two ounces of butter
• a gill and a half of water
• a quarter of a pound of sifled flour
• four eggs
• four tablespoonsful of sugar
• three tablespoonsful of milk
• a teaspoonful of extract of yanilla or peach-water

Method

1. 1

   Put butter and water in a saucepan; when boiling, stir in flour and thicken.

2. 2

   Remove from heat and add eggs one at a time, beating well.

3. 3

   Drop into buttered puff-tins and bake for about twenty minutes.

4. 4

   For filling, stir sugar and yolks of eggs with milk over heat, then fold in beaten egg whites and flavor with vanilla.

5. 5

   Fill puffs and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 97. The excerpt below is the record exactly as published.

Cream Puffs, Vo. 1. Put two ounces of butter in a sauce-pan, with a gill and a half of water; when boiling, stir in a quarter of a pound of sifled flour, stir until it thickens ; take it off and add four eggs, one at a time, beating well ; drop in buttered puff-tins and bake about twenty minutes. Be careful not to take them out of the oyen too soon, or they will fall. Filling for the Puflii. Stir together four tablespoonsful of sugar and the yolks o^ four eggs ] add three tablespoonsful of milk, set over the fire and stir constantly ; beat the whites of four eggs to a stiff froth and gradually turn the yolks and milk into them, stir gently, add a teaspoonful of extract of yanilla or peach-water

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