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M. J. Delaney cookbook, 1933
Page 14
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add one egg at a time, beating thoroughly after each addition. Beat for five minutes, then shape as desired. This may be done by putting through pastry bag or dropping from teaspoon onto greased baking sheet. Bake in a hot oven (400 degrees F.) about 10 minutes, then reduce to moderate oven (350 degrees F.) and bake 30 minutes longer. Cool. Split in half. When shaped in large, round mounds we know these creations as "Cream Puffs." They may be filled with any cream filling, or with ice cream or whipped cream. When filled with ice cream, at hot
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add one egg at a time, beating thoroughly after each addition. Beat for five minutes, then shape as desired. This may be done by putting through pastry bag or dropping from teaspoon onto greased baking sheet. Bake in a hot oven (400 degrees F.) about 10 minutes, then reduce to moderate oven (350 degrees F.) and bake 30 minutes longer. Cool. Split in half. When shaped in large, round mounds we know these creations as "Cream Puffs." They may be filled with any cream filling, or with ice cream or whipped cream. When filled with ice cream, at hot
Szathmary Culinary Manuscripts and Cookbooks
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