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Eclairs a la Venetienne
From The housewife's referee, 1898
Serves 7
Presented as published in 1898. 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
258Calories
6 gProtein
27 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories258 kcal
Protein6 g
Carbohydrates27 g
Fiber0.6 g
Sugars16 g
Total Fat14 g
Saturated Fat5.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.2 g
Cholesterol53 mg
Sodium441 mg
Potassium86 mg
Calcium41 mg
Iron1 mg
Magnesium12 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.9 mg
Vitamin K5.6 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate48 mcg
Choline37 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 114. The excerpt below is the record exactly as published.
Eclairs a la Venetienne. — Prepare some choux paste, and make twenty eclairs three inches and a half long and half an inch in diameter, brushing them over with beaten-up egg. Bake them in a moderate oven for about half an hour, when they should be of a nice golden colour. Let them get cold, split them down one side and fill with the following : — One dozen anchovies pounded in a mortar with two table- spoonfuls of hechamel sauce and a little Nepaul pepper. Pass the paste through a fine sieve, and put it into a stew- pan ; make it warm and mix with it two whites of eggs which have been whipped very stifi" with a pinch of salt
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