Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eclairs
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Ice with either chocolate or vanilla frosting.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 164. The excerpt below is the record exactly as published.
Eclairs. Put one cupful of boiling water and half a cupful of butter in a large sauce-pan, and when it boils up, turn in one pint of flour. Beat well with the vegetable masher. When per- fectly smooth, and velvety to the touch, remove from the fire. Break five eggs into a bowl.
Cook this with the app: pantry check, scaling, and the assistant.