Cream Puffs
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Put shortening and water into a small saucepan and bring to a boiling point.
Add flour and salt quickly, stirring well with a wooden spoon until the mixture leaves the sides of the pan.
Remove pan from the fire and allow the mixture to cool slightly.
Add eggs one at a time, beating each one thoroughly.
Set in a cool place for one hour.
Pipe into small rounds on a greased baking sheet.
Bake at 400°F for 40 minutes.
When cold, split open and fill with sweetened, flavored whipped cream.
Original recipe, verbatim
Cream Puffs
1 cupful water 5 tablespoonfuis Crisco
1 cupful flour 4 eggs
y( teaspoonful salt
Put Crisco into small saucepan, add water, bring to boiling point, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove pan from fire, allow mixture to become cool, but not cold, add eggs, one at a time, and beat each one thoroughly in. Set in cool place one hour. Put mixture into forcing bag with tube and force it on to a tin greased with Crisco into small rounds; bake in hot oven forty minutes. When cold split them open on one side and fill with whipped cream sweetened and flavored to taste.
To make eclairs with this mixture press it on to tins in strips three and a half inches long, and a little distance apart. Brush over tops with beaten egg and bake in moderate oven thirty minutes. Cut open one side, then fill and dip top into chocolate icing.
Sufficient for fifteen cream puflFs.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.