Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Profiteroles for Soup
From The Pattern cook-book, 1890
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- One gill of water
- Two gills (scant) of flour
- One-half gill of butter
- Two eggs
Method
Heat the water to boiling in a small frying-pan, and put in the butter, and when the liquid boils again, add the flour, turning it in all at one time.
Beat the mixture well for two or three minutes, being careful not to burn it; then turn it into a bowl and set away to cool.
When cold, add the eggs, one at a time, and beat the whole.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 31. The excerpt below is the record exactly as published.
PROFITEROLES FOR SOUP. One gill of water. Two gills (scant) of flour. One-half gill of butter. Two eggs
Cook this with the app: pantry check, scaling, and the assistant.