Frenchdessert

Cream Filling for Éclairs

Name: Cream Filling for Éclairs
Cuisine: French
Ingredients: Put two quarts of milk; half a pound of powdered sugar; a quarter of a pound of flour; four eggs; one vanilla-bean; a pint of whipped cream

From The universal cookery book, 1887

Serve plain or with chocolate, icing, or coffee fondant.

Presented as published in 1887. 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

3971Calories

116 gProtein

465 gCarbs

187 gFat

Full nutrition (34 nutrients)

Calories3971 kcal

Protein116 g

Carbohydrates465 g

Fiber0 g

Sugars354 g

Total Fat187 g

Saturated Fat107 g

Monounsaturated Fat51 g

Polyunsaturated Fat9.8 g

Omega-30.3 g

Cholesterol1334 mg

Sodium1070 mg

Potassium4055 mg

Calcium3007 mg

Iron10 mg

Magnesium338 mg

Phosphorus2905 mg

Zinc13 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D25 mcg

Vitamin C0 mg

Vitamin A1825 mcg

Vitamin E6.1 mg

Vitamin K9.5 mcg

Vitamin B61.8 mg

Vitamin B1214 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)4.5 mg

Niacin (B3)10 mg

Folate289 mcg

Choline1014 mg

Caffeine0 mg

Water2171 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 76. The excerpt below is the record exactly as published.

Put two quarts of milk on the range, and add to it half a pound of pow- dered sugar. Put together a quarter of a pound of flour, and four eggs, and one vanilla-bean ; beat thoroughly ; when the milk boils, add it to the flour and eggs, and whisk lively. Set the mixture on the range ; let it come to a boil, and pour it into a bowl to become cold. When cold, stir into this cream a pint of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.