Springfield Cream Puffs
From The St. Mungo cookery book, 1904
This quantity should make 13 good sized cakes.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 66. The excerpt below is the record exactly as published.
SPRINGFIELD CREAM PUFFS. In I cupful water, melt J a cupful of good butter, add a little salt, and bring to a boil. When boiling dredge into the water i cupful flour, stirring rapidly to prevent lumpiness, for 5 or 7 minutes. Take off the range, and when cool, add separately 3 eggs without beating them
Cook this with the app: pantry check, scaling, and the assistant.