Cream puffs

1 pint water, 1-1/2 cups butter, 4 cups sifted flour, 8 eggs

Boil the water and butter; stir in the flour slowly while boilmg. Boil 1 minute, and when the dough is cool, add the eggs, which have previously been well-beaten. Drop in shapely tablespoonfuls upon a buttered tin; bake in a quick oven.

Cream for filling

1 cup of flour, 2 cups of sugar, 1 quart of milk, 4 eggs

Heat the milk,  and when scalding hot, add the eggs, sugar and flour well beaten together, stirring as the mixture is slowly poured in. Flavor to suit yourself when the custard is cool.

Make an opening in one side of each cake and put in the cream with a spoon, taking care to put in enough. Be sure that the cakes are thoroughly baked, yet not scorched. This will make about 50 cakes; a quarter of the recipe given makes 10 or 12.


See the latest Click Americana books in our shop!



About this story

Source publication: Dodge City Times (Dodge City, Kansas)

Source publication date: April 06, 1878

Filed under: 1870s, Dessert recipes

Click for more on these topics: ,

Leave a Reply

Your email address will not be published.

Pin It on Pinterest

Share This
More in 1878
Reflections poem (1878)

Reflections My baby boy sat on the floor. His big blue eyes were full of wonder, For he had never...

Close