Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Eclairs
From The new practical housekeeping, 1890
Serves 4
Various fillings can be used for different types of eclairs.
Presented as published in 1890. 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
369Calories
8 gProtein
64 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein7.8 g
Carbohydrates64 g
Fiber1 g
Sugars54 g
Total Fat9.7 g
Saturated Fat4.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol105 mg
Sodium245 mg
Potassium260 mg
Calcium143 mg
Iron2.7 mg
Magnesium36 mg
Phosphorus179 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A70 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate27 mcg
Choline90 mg
Caffeine5.7 mg
Water109 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 65. The excerpt below is the record exactly as published.
Chocolate Eclairs — Make paste after recipe for "Boston Cream LAYER CAKE. 81 Puffs," shape into cakes about four inches long and one and one- half wide, placing them on cold greased tins about two inches apart ; A meringue bag is convenient to use pressing the batter out upon a well buttered baking tin. By closing and holding up the larger end of the bag, the paste will come out in rope-like shape, and of the size of the tube you may choose for the purpose (an inch in diame- ter at the largest.) Draw the bag toward you, while squeezing, and stop when vou have made a cake five inches long. Bake like puffs in a Quick oven fifteen to twenty minutes. As they come from tne oven dip the tops of the eclairs into an icing made by stirring ever the fire two sauares scraped chocolate with five tablespoons powdered sugar ana three of boiling water. When cold make an opening in the side and fill with custard made as fol- lows : Heat to boiling one and one-half cups milk in custard kettle, beat together two-thirds cup sugar, one-fourth cup flour, two eggs, and one-fourth teaspoon salt, pinch of pulverized cinnamon, and stir the mixture into the boiling milk. Cook fifteen minutes, stirring often ; when cold flavor with vanilla extract ; if a chocolate flavor is preferred in the custard add one teaspoon dissolved chocolate
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