vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Caramel Eclairs (Eclairs au Caramel) a la Hammond
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
153Calories
4 gProtein
12 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein4.4 g
Carbohydrates12 g
Fiber0.3 g
Sugars9.3 g
Total Fat10 g
Saturated Fat5.6 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol30 mg
Sodium16 mg
Potassium90 mg
Calcium58 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.9 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline10 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 605. The excerpt below is the record exactly as published.
Caramel Eclairs ( Eclairs au Caramel) a la Hammond [See recipe: Eclairs.] Take with a teaspoon, put in lukewarm fat that is just beginning to get hot, cook very slowly, give them a chance to puff. When puffed, let the fat come to a heat, make them golden brown. Fill. Filling. Two tablespoons milk, two tablespoons sugar, two tablespoons chopped almonds, two tablespoons caramel, two tablespoons dissolved Cox’s gelatine. Stir until it begins to thicken, then add one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.