Profiteroles for Soup

Ingredients

• One gill of water
• Two gills (scant) of flour
• One-half gill of butter
• Two eggs

Method

1. 1

   Heat the water to boiling in a small frying-pan, and put in the butter, and when the liquid boils again, add the flour, turning it in all at one time.

2. 2

   Beat the mixture well for two or three minutes, being careful not to burn it; then turn it into a bowl and set away to cool.

3. 3

   When cold, add the eggs, one at a time, and beat the whole.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 31. The excerpt below is the record exactly as published.

PROFITEROLES FOR SOUP. One gill of water. Two gills (scant) of flour. One-half gill of butter. Two eggs

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