The 1901 Cookbook Archive
No. 1865 — Choux Petits Choux, Another Proportion
English historical translation of Molokhovets recipe No. 1865 from the 1901 Russian cookbook, retaining original methods and measures.
Make choux dough using one glass water, one glass melted butter, one and a quarter glasses flour, half a spoonful salt and six or seven eggs.
Cook and shape according to the preceding recipe. The original provides only these alternate proportions.
Original source: Read Russian recipe No. 1865. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.