Eclairs a la Creme

Ingredients

• Three-fourths pound flour
• one pint water
• ten eggs
• one-half cup butter

Method

1. 1

   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.

2. 2

   Put the batter in a bag of paper, and press out in the shape of fingers on a greased tin.

3. 3

   When cold fill with cream.

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 22. The excerpt below is the record exactly as published.

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. They are very nice frosted with chocolate. I. M. S. SCOTCH SHORT BREAD. Four pounds flour, two and one-half pounds butter, one and one-fourth pounds sugar, one wine glass rose water, one- half pound caraway comfits, one-half pound citron. Rub the butter and sugar to a cream, add the rose water, then the flour ; roll out rather less than one-half an inch in thickness, and strew the comfits and citron on the top ; pass the rolling pin over them, and then cut into squares and diamonds with a paste jigger. Good for three months. Mrs. M. K. W. BREAD CAKE. Two coffee cups bread dough, two teacups sugar, two eggs, one teacup butter, two teaspoons essence lemon, one nut- meg, teaspoon each cloves, cinnamon and allspice, wine glass brandy, coffee cup raisins. Let rise before baking. Mrs. A. S. Lane. 58 "Mother Hubbard's Cupboard." COFFEE CAKE. One cup brown sugar, one cup molasses, one cup butter, one cup strained coffee, wine glass brandy, one pound raisins, one pound currants, one tablespoon cinnamon, one tablespoon cloves, two nutmegs, one teaspoon soda, four cups flour. Mrs. L. Winans. FRUIT CAKE WITHOUT EGGS. One pound fat pork, chopped fine ; pour over it one pint boiling water or coffee, two cups molasses, one cup sugar, one and one-half pound raisins, one-half pound currants one tablespoon cinnamon, one teaspoon saleratus, eight cups flour. Mrs. H. Doty. raised loaf cake. Four cups flour, one cup butter, one-half cup yeast, one cup milk ; let it raise over night, then add two cups sugar, two eggs, one-half teaspoon saleratus, one pound raisins ; put in tins ; let rise again and bake. Mrs. Flint. nut CAKE. Two eggs, one cup sugar, one-half cup butter

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