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Egg and Cheese in Profiteroles
From The Swedish, French, American cook book, 1918
Serves 1
Fill the profiteroles after frying.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 378. The excerpt below is the record exactly as published.
Egg and Cheese in Profiteroles CEuf au Fromage en Profiteroles A half cup water, a half cup flour, one tablespoon butter, two eggs
Cook this with the app: pantry check, scaling, and the assistant.