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Filling for the Puffs
One pint sweet cream, whites of two eggs; whip the cream very stiff, then beat the whites well, stir them in the cream, sweeten and flavor with vanilla. Open puffs on one side and fill.
Four hundred recipes from Auburn, New York, 1881 — the oldest cookbook here, and the only one written by a woman for herself.
Home › Supper › Filling for the Puffs
One pint sweet cream, whites of two eggs; whip the cream very stiff, then beat the whites well, stir them in the cream, sweeten and flavor with vanilla. Open puffs on one side and fill.