Dessert
Cocoanut cream puffs
Cocoanut cream puffs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including these cakes, while requiring care in their preparation, amply repay one for the time.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- These cakes, while requiring care in their preparation, amply repay one for the time spent in their making.
- Into a cupful of hot water stir a half-cupful of butter and bring to a boil.
- Then add a cupful and a half of flour, and cook (stirring constantly) for two minutes;
- When the mixture is cold beat into it the whipped yolks of four eggs;
Historical transcription
Source method
- 1
These cakes, while requiring care in their preparation, amply repay one for the time spent in their making.
- 2
Into a cupful of hot water stir a half-cupful of butter and bring to a boil. Then add a cupful and a half of flour, and cook (stirring constantly) for two minutes; take from the fire and pour into a bowl to cool. When the mixture is cold beat into it the whipped yolks of four eggs; lastly, the stiffened whites. Line a baking pan with buttered paper; drop the batter by the large spoonful upon it, and bake in a quick oven. The puffs should be done in fifteen minutes. When they are cold cut off the tops, fill with the following mixture and replace the tops.
Nutrition pending
No invented nutrition numbers.
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