Dessert
Cream puffs
Marion Harland’s original method for Cream puffs, 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.
- Melt a half-pound of butter in a pint of scalding water, and when this boils stir in three-quarters of a pound of flour.
- Stir steadily for a minute, or until the flour does not stick to the sides of the saucepan.
- When the mixture is cool whip in, one at a time, eight eggs beaten very light.
- When cold, cut a slit in the side of each and fill with a cream made by the following recipe:
Historical transcription
Source method
- 1
Melt a half-pound of butter in a pint of scalding water, and when this boils stir in three-quarters of a pound of flour. Stir steadily for a minute, or until the flour does not stick to the sides of the saucepan. Remove from the fire. When the mixture is cool whip in, one at a time, eight eggs beaten very light. Set on the ice for an hour. Line pans with buttered paper and drop the mixture by even spoonfuls at regular intervals—far apart—upon this paper. Bake in a hot oven until the puffs are golden brown. When cold, cut a slit in the side of each and fill with a cream made by the following recipe:
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.