Frenchdessert
Eclairs
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 47. The excerpt below is the record exactly as published.
ECLAIRS Each to be filled with plain whipped cream or the cream flavoured with chocolate or coffee. For twelve persons boil to full boiling one quarter pound of best butter with seven ounces of water. Add a quarter pound of French flour. In two or three minutes when it is a little dry and set, add three entire eggs
Cook this with the app: pantry check, scaling, and the assistant.