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Eclairs with Chocolate (Eclairs au Chocolat) a la Violette
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
558Calories
5 gProtein
59 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein5 g
Carbohydrates59 g
Fiber1.8 g
Sugars47 g
Total Fat34 g
Saturated Fat21 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol91 mg
Sodium22 mg
Potassium318 mg
Calcium138 mg
Iron2.1 mg
Magnesium52 mg
Phosphorus156 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A221 mcg
Vitamin E0.9 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.5 mcg
Choline20 mg
Caffeine11 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 605. The excerpt below is the record exactly as published.
Eclairs with Chocolate ( Eclairs au Chocolat ) a la Violette [See recipe: Eclairs.] Take the teaspoonfuls of the batter, fry in fat that commences to get warm — not too many at a time, so that they can swell, then fill. Filling. One and a half cup water, one tablespoon cornstarch, four tablespoons sugar, two squares chocolate, one cup whipped cream, one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.