Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Eclairs
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
333Calories
7 gProtein
63 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein7.2 g
Carbohydrates63 g
Fiber0.1 g
Sugars56 g
Total Fat6.4 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium83 mg
Potassium219 mg
Calcium165 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus174 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline95 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 64. The excerpt below is the record exactly as published.
CHOCOLATE ECLAIRS. Make a batter as for “cream puffs,” form it with a spoon on the baking pan into long narrow cakes, leaving a space between; when baked and cold make an opening in the side of the cake and put in the cream which must also be cold. Make the cream as follows:—Break, dissolve and CAKES, ee 211 mix smoothly one ounce of chocolate with three table- spoonfuls of warm water in a bowl ; set over a boiling tea- kettle, add gradually a cup of milk and leave it to scald; beat one egg and add to it one-half cup of sugar and two tablespoonfuls corn starch
Cook this with the app: pantry check, scaling, and the assistant.