vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Petits Choux
From Twentieth century home cook book, 1905
Serves 2
Fill with jam or marmalade after cooling.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 111. The excerpt below is the record exactly as published.
PETITS CHOUX. Put in a stewpan over the fire two ounces of fine white sugar, six ounces of fresh butter, half stick of vanilla, little salt, and half a pint of water ; as it begins to boil stir into it three tablespoons of sifted flour \ stir it con- stantly until it forms a tough paste ; remove from the fire and stir into it seven eggs
Cook this with the app: pantry check, scaling, and the assistant.