Cream for Eclairs
From Mother Hubbard's cupboard, 1887
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
2105Calories
24 gProtein
458 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories2105 kcal
Protein24 g
Carbohydrates458 g
Fiber0.2 g
Sugars438 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol119 mg
Sodium286 mg
Potassium1121 mg
Calcium907 mg
Iron0.3 mg
Magnesium90 mg
Phosphorus745 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water653 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 22. The excerpt below is the record exactly as published.
two cups sugar, three and one-half cups flour, one-half cup milk, three eggs, one-half nutmeg, grated ; three teaspoons baking powder, one cup currants. Bake in a broad shallow tin, and cut in squares while warm. Mrs. Emma W. Sage. Cake. 5 7 ECLAIRS A LA CREME. Three-fourths pound flour, one pint water, ten eggs, one- half cup butter. Put the water on the fire in a stew-pan with the butter ; as soon as it boils stir in the sifted flour ; stir well until it leaves the bottom and sides of the pan, when taken from the fire ; then add the eggs one at a time. Put the batter in a bag of paper, and press out in the shape of fingers on a greased tin. When cold fill with cream. CREAM. One and one-half pints milk, two cups sugar, yolks of five eggs, one tablespoon butter, three large tablespoons corn starch, two teaspoons extract vanilla
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Cook this with the app: pantry check, scaling, and the assistant.