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Chocolate Profiteroles
From The national course in home economics, 1917
Serves 6
Serve with whipped cream flavored with vanilla.
Presented as published in 1917. 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
61Calories
0 gProtein
12 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein0.3 g
Carbohydrates12 g
Fiber0.4 g
Sugars11 g
Total Fat1.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.4 mg
Sodium11 mg
Potassium28 mg
Calcium5.4 mg
Iron0.7 mg
Magnesium7.2 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline0.1 mg
Caffeine2 mg
Water3.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 214. The excerpt below is the record exactly as published.
CHOCOLATE PROFITEROLES. Shave into a cup one ounce of chocolate and put the cup into a pan of boiling water. Make a paste the same as for chocolate eclairs, save insteadthat of one tablespoonful of sugar three must be used. As soon as the paste is cooked beat in the melted chocolate. When cold add the eggs and beat until light. Drop this batter on lightly buttered pans in round cakes, having about a dessert-spoonful in each cake. Bake for about twenty minutes
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