Friday, March 6, 2015

Cream Puffs - Family Recipe Friday

This is the next-to-last page of recipes that my grandmother, Emma (Bickerstaff) Meinzen, recorded in a Webster's spelling test tablet.

I'm probably in the minority but I've never liked cream puffs.  This recipe may produce perfectly delicious ones but I don't remember tasting them and I know I won't make the recipe to try them.  (The image at left does not show the cream puffs from this recipe.)

Cream Puffs.
1/2 cup water.
2 eggs.
1/2 cup flour.
1/4 teaspoon Salt.
3 tablespoon Shortening.
Mix Water & fat
& heat mixture
until the water
boils add flour
& salt & mix
thoroughly.  Stir
& cook until the
ingredients are
well blended &
paste does not
stick to the sides
of the pan.  Care
Should be taken
not to cook
the mixture too
long.  While
mixture is hot
add eggs one at
a time.  Beat

Cream Puffs.
until thoroughly
mixed.  Drop by
tablespoonfuls on
oiled sheet & bake
45 Mins.  When
cool slit open & fill.

1/4 cup flour.
1 tablespoon corn starch
3/4 cup Sugar.
2     " scaled [scalded] Milk.
1 tablespoon butter
1 or 2 eggs.
1/4 teaspoon Salt
1 teaspoon Vanilla.
Mix flour, corn
starch, & sugar add
hot milk slow [slowly]
& cook 20 min. then
add beaten
eggs.  Cook again
then add
Salt & Vanilla.



  1. I've had 2 kinds of cream puffs -- one has that light, airy cream and the other has a yellowy pudding-like cream. I like the latter.

    1. Hi, Wendy. I think it was the pudding-like cream that I tried and didn't like. But it wasn't just the filling that didn't do it for me. I think it was the combination of cream and slightly crusty "puff." I do like those long donuts filled with the white filling, but the dough in a doughnut is soft. Maybe my daughter will try this recipe.


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