Frenchdessert

Pate a Choux

Name: Pate a Choux
Cuisine: French
Ingredients: 2.5 tablespoons milk; 0.5 teaspoon salt; 1 teaspoon lard; 0.5 cup flour; 1 teaspoon butter; 1 egg

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

365Calories

14 gProtein

51 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories365 kcal

Protein14 g

Carbohydrates51 g

Fiber0 g

Sugars2 g

Total Fat15 g

Saturated Fat4.1 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol205 mg

Sodium1254 mg

Potassium212 mg

Calcium88 mg

Iron4.4 mg

Magnesium27 mg

Phosphorus206 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.3 mg

Folate124 mcg

Choline156 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 10. The excerpt below is the record exactly as published.

. J teaspoon salt. Few grains of cayenne. J teaspoon butter. Rub yelks through sieve, add seasonings, and moisten with raw egg yelk to make consistency to handle. Shape in small balls, roll in flour, and saute in butter. Serve in brown soup stock, consomme, or mock turtle soup. PATE A CHOUX. 2\ tablespoons milk. \ teaspoon salt. I teaspoon lard. J cup flour, i teaspoon butter. 1 egg

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