vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Petits Choux with Chocolate and Cream, a la Edna

Name: Petits Choux with Chocolate and Cream, a la Edna
Yield: 1 servings
Ingredients: half cup water; half cup flour; one tablespoon butter; two eggs; one tablespoon brandy

From The Swedish, French, American cook book, 1918

Serves 1

Serve as a dessert with whipped cream in the center.

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

405Calories

19 gProtein

49 gCarbs

21 gFat

Full nutrition (35 nutrients)

Calories405 kcal

Protein19 g

Carbohydrates49 g

Fiber0 g

Sugars0.4 g

Total Fat21 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol403 mg

Sodium148 mg

Potassium227 mg

Calcium73 mg

Iron5.3 mg

Magnesium30 mg

Phosphorus269 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.3 mg

Folate147 mcg

Choline294 mg

Caffeine0 mg

Alcohol4.6 g

Water212 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 515. The excerpt below is the record exactly as published.

Petits Choux with Chocolate and Cream, a la Edna Petits Choux a la Creme au Chocolat, a la Edna Half cup water, half cup flour, one tablespoon butter, two eggs, one tablespoon brandy

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