{"id":6329,"slug":"cream-puffs","title":"Cream puffs.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of butter","one cup of water","one cup of milk","four eggs","one-quarter pound of flour","chopped almonds","sweet whipped cream","powdered sugar"],"ingredients_norm":["butter","water","milk","egg","flour","almond","sweet whipped cream","powdered sugar"],"steps":["Put the butter, water and milk into a sauce pan and boil.","Remove from the fire and add the flour, mixing with a wooden spoon.","Then add the eggs one by one, beating well.","Dress them on a buttered pan, and about two inches in diameter.","Moisten the tops with eggs, and sprinkle with chopped almonds.","Bake in a medium oven for about twenty minutes, then slit one edge and fill with sweet whipped cream.","Dust some powdered sugar on top and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w128:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"366b922b04a8ff128e73126f31abd7447d1122a793e0b76d7f111a43086cf3a3","created_at":"2026-08-02T16:51:22Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-puffs"}