Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of boiling water, one half cup of butter ; let boil again, then stir in very rapidly one heaping cup of flour, remove from stove and let cool; then stir in three eggs, one at a time and without beating. Bake in dripping pan well greased and in a hot oven, thirty minutes. Turn in the oven every five minutes. This rule will make one dozen puffs.

CREAM.---Three tablespoons of flour and milk enough to make thick paste, add one well beaten egg. Pour this into one cup of boiling milk and three large tablepoonfuls of sugar, stirring slowly until it thickens.