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Fig Eclairs
From The new Annie Dennis cook book, 1905
Serves 8
If preferred, the small cakes may be cut in half and filled like layer cake.
Presented as published in 1905. 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
274Calories
2 gProtein
65 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories274 kcal
Protein2.1 g
Carbohydrates65 g
Fiber5.6 g
Sugars54 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0.1 mg
Sodium20 mg
Potassium403 mg
Calcium98 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C0.7 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6.5 mcg
Choline0.2 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 172. The excerpt below is the record exactly as published.
Fig Eclairs Make a premium white cake, using half the meas- ure, and bake in two square layer cake pans. The cakes, when done, should be an inch and one-half thick. Cut into hearts, or squares, two and one-half inches in diameter with patty shell cutter. Use the smallest cutter belonging to the set to cut the center from each little cake, being careful not to cut quite through the bottom crust, thus making a cavity for the filling. Have ready the filling made thus: Chop fine, or grind in a meat cutter, one pound of dried figs. Put these on to cook in a porcelain lined pan, with half teacupf ul of sherry wine ; when tender, add one teacup- ful of sugar
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