Vanilla Cream Puffs

Name: Vanilla Cream Puffs
Ingredients: 1 cup of boiling water; 2 spoonfuls butter; 1 cup prepared flour; 2 eggs beaten well; 1 cup powdered sugar; whites of 2 eggs; 1 pint cream

From The New York receipt book, 1882

Presented as published in 1882. 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

Nutrition per serving

2899Calories

39 gProtein

286 gCarbs

201 gFat

Full nutrition (34 nutrients)

Calories2899 kcal

Protein39 g

Carbohydrates286 g

Fiber2.6 g

Sugars130 g

Total Fat201 g

Saturated Fat99 g

Monounsaturated Fat38 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol917 mg

Sodium783 mg

Potassium834 mg

Calcium523 mg

Iron25 mg

Magnesium88 mg

Phosphorus639 mg

Zinc3.5 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)13 mg

Folate312 mcg

Choline300 mg

Caffeine0 mg

Water558 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 8. The excerpt below is the record exactly as published.

Vanilla Cream Puffs. — 1 cup of boiling water, 2 spoonfuls butter, 1 cup prepared flour, 2 eggs beaten well, 1 cup powdered sugar and whites of 2 eggs, tor icing; 1 pint cream

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