Frenchdessert
Eclairs
From The universal cookery book, 1887
Prepare a cream with milk, powdered sugar, flour, eggs, and vanilla-bean.
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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 75. The excerpt below is the record exactly as published.
Eclairs. Beat butter and sugar to a cream ; then add the eggs beaten separately, lastly the flour. — Presbyterian Cook-Book : MissP. , Eclairs. Put in a saucepan half a pound of butter ; whisk into it a quart of boiled milk, and add gradually one pound of sifted flour, and a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.