Eclairs
From Home dissertations, 1891
A chocolate icing may be made by mixing chocolate, powdered sugar, and boiling water.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 134. The excerpt below is the record exactly as published.
ECLAIRS. Put one cup of boiling water and one-half cup of butter in a large saucepan. When it boils up, turn in one pint flour. Beat well with the vegetable masher. When perfectly smooth, remove from the fire. Break five eggs into a bowl. When the paste is nearly cold, beat the eggs into it with the hand. Only a small part of the eggs should be added at a time. When the mixture is thoroughly beaten, spread, on buttered sheets, in oblong pieces, about four inches long and one and a half wide. Place about two inches apart. Bake, in rather a quick oven, for about twenty-five minutes. As soon as they are done, ice with frosting made of the whites of two eggs and one and a half cups of powdered sugar. Flavor with a teaspoon of vanilla. When the icing is cold, cut the eclairs on one side, and fill them. Filling. — Put one and a half cups milk in the double boiler. Beat together two-thirds cup of sugar, one-quarter cup of flour
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