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Lunch
Pâte à Choux
A turn-of-the-century lunch recipe featuring milk, with the original instructions and source page intact.
LunchVegetarianSkilletPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 2½ tablespoons milk
- ½ teaspoon lard
- ½ teaspoon butter
- ⅛ teaspoon salt
- ¼ cup flour
- 1 egg
Make it happen
Directions
- 1
Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg unbeaten, and stir until well mixed. Cool, and drop small pieces from tip of teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.