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Chicago cookbook, 1930s?
Page 13
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Cream Puffs. 1 - Heat to boiling point in sauce pan 1 cup water add 1/2 cup Mazolo oil 1/2 tsp salt. stir in all at once 1 cup sifted flour Beat rapidly over low heat until mixture leaves sides of pan and forms a ball remove from heat Beat in one at a time 4 eggs Beat hard after each one is added until the mixture is shiny and smooth. after last egg is added the mix ture should be thick. Drop by tablespoon on ungreased baking sheet about 2 inches apart. Bake in hot oven about 450 F 20 minutes. Then reduce heat to moderate 350 F about 20 to 25 minutes longer cool slowly away from fire and drafts To serve cut top and fill with ice cream sweetened whipped cream custard filling or prepared pudding. replace tops with chocolate sauce or dust with XXXX sugar
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Cream Puffs. 1 - Heat to boiling point in sauce pan 1 cup water add 1/2 cup Mazolo oil 1/2 tsp salt. stir in all at once 1 cup sifted flour Beat rapidly over low heat until mixture leaves sides of pan and forms a ball remove from heat Beat in one at a time 4 eggs Beat hard after each one is added until the mixture is shiny and smooth. after last egg is added the mix ture should be thick. Drop by tablespoon on ungreased baking sheet about 2 inches apart. Bake in hot oven about 450 F 20 minutes. Then reduce heat to moderate 350 F about 20 to 25 minutes longer cool slowly away from fire and drafts To serve cut top and fill with ice cream sweetened whipped cream custard filling or prepared pudding. replace tops with chocolate sauce or dust with XXXX sugar
Szathmary Culinary Manuscripts and Cookbooks
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