Sclairs

Ingredients

• one pint of milk
• 6 ounces butter
• 8 ounces corn starch
• ten eggs

Method

1. 1

   Boil the milk and butter together, add the corn starch and boil for three minutes.

2. 2

   After removing from the fire, let cool, then add the eggs one at a time and beat thoroughly.

3. 3

   Bake in oval-shaped patty pans; when done, cut open and fill with whipped cream, flavored to taste, and make an icing for the tops flavored the same as the whipped cream.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 80. The excerpt below is the record exactly as published.

one pint of milk, heat to- gether I cupful of sugar, 2 eggs and Yi cupful of flour, stir this into the boiling milk and let it cook for three minutes; flavor with lemon or vanilla; cut a circular piece out of the top of each pufif, fill with the custard and replace the top, Sclairs. One pint of m^ilk, 6 ounces butter, 8 ounces corn starch, ten eggs

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