Frenchdessert
Chocolate Eclairs
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
When the chocolate icing is dry, cut open, and fill with the cream.
Presented as published in 1880. 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
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 165. The excerpt below is the record exactly as published.
Chocolate Eclairs. Put one cupful and a half of milk in the double boiler. Beat together two-thirds of a cupful of sugar, one -fourth of a cupful of flour, two eggs, and one-fourth of a teaspoonful of salt. Stir the mixture into the boiling milk. Cook fifteen minutes, stirring often. When cold, flavor with one tea- spoonful of vanilla extract. Put two squares of scraped chocolate with five table-spoonfuls of powdered sugar and three of boiling water
Cook this with the app: pantry check, scaling, and the assistant.