Eclairs

Ingredients

• 2 oz. butter
• 1/2 lb. sifted flour
• nearly 1 pint water
• 4 small eggs

Method

1. 1

   Put the butter and water into a pan, when boiling, add the flour and stir over heat till the paste does not stick to the sides of the pan.

2. 2

   Remove from fire and add the eggs one at a time, beating well between each addition.

3. 3

   Use a forcing bag to pipe onto slightly floured tins.

4. 4

   Bake in a moderate oven for 20 to 30 minutes.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 36. The excerpt below is the record exactly as published.

Eclairs. 2 oz. butter. j ^ lb. sifted flour. Nearly \ pint water. 1 4 small eggs

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