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Dixie Cream Puffs
From Buckeye cookery, 1892
Serves 8
Presented as published in 1892. 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 Buckeye cookery (1892), page 44. The excerpt below is the record exactly as published.
Dixie CrEAm PUFFS. ye egos, whites and yolks beaten separately, one and a half ‘cups each of white sugar and sifted flour, two tea-spoons baking powder in the flour; bake in tea-cups, fillmg about half full. The eream is prepared by placing a small tin pail containing a pint sweet milk in a kettle of boiling water; beat the whites and yolks of two eggs separately; stir in the milk while boiling, a half tea-cup — ‘sugar, a large table-spoon corn starch dissolved in a little sweet milk, then the beaten yolks and a piece of butter the size of a large walnut
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