Dessert
Cream puff filling
Marion Harland’s original method for Cream puff filling, retained as a source transcription for modern discovery.
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.
- Thicken a cupful of hot milk with three tablespoonfuls of flour wet to a paste with cold water.
- When it has boiled for a minute, and is free from lumps, remove from the fire and pour upon three eggs, well beaten with a half cupful of powdered sugar.
- Stir over the fire to a thick, smooth cream;
Historical transcription
Source method
- 1
Thicken a cupful of hot milk with three tablespoonfuls of flour wet to a paste with cold water. When it has boiled for a minute, and is free from lumps, remove from the fire and pour upon three eggs, well beaten with a half cupful of powdered sugar. Stir over the fire to a thick, smooth cream; remove, flavor with vanilla, and when cold fill the puffs.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.