Puffed Creams

Ingredients

• 1 teacupful of butter
• J pint of hot water
• 1J breakfast-cupfuls of flour
• five eggs
• 1 teaspoonful of salt

Method

1. 1

   Dissolve salt in hot water, add butter, then flour when boiling.

2. 2

   Stir for five minutes, cool, add beaten eggs, drop mixture on a baking sheet, and bake until brown and puffed.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 540. The excerpt below is the record exactly as published.

1 teacupful of butter into J pint of hot water in which J teaspoonful of salt has been dissolved, add 1J breakfast-cupfuls of flour when boiling, and stir for five minutes; allow it to cool, then add five eggs, the yolks and whites beaten separately, and mix with the hand. Butter a baking-sheet, and drop the mixture on it in table-spoonfuls at a little distance from 'each other. Bake until they are brown and nicely puffed, which will take about thirty minutes. When cool, split them, and fill with sweet Cream. (7) Separate the yolks and whites of eight eggs; put the whites in a basin with 8oz. of caster sugar, and beat them well, then add the grated rind of one lemon. Spread a sheet of white paper over a baking-tin, and drop the mixture on it in small quantities, allowing a short space between them ; sift caster sugar over them, and put in a moderate oven. When lightly coloured, take the cakes out of the oven, mask the bottom of each with a small quantity of raspberry jam, and stick them together in twos. Put the Cakes in a cool oven to dry, then take them out, and serve. (8) Put 11b. of sifted flour in a basin, and make a round bay or well in the centre ; warm Jib. of butter, put it into the flour with three eggs, 3 table-spoonfuls of Cream, 3 table- spoonfuls of caster sugar, and. 1 teaspoonful of salt

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