Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of walter baker's chocolate into a shallow pan
- three tablespoons of milk
- one scant tea- cupful of sugar
- one teacup of pulverized sugar
- two well-beaten eggs
Directions
Put two ounces of Walter Baker's chocolate into a shallow pan, and place it where it will melt gradually but not scorch. When melted stir in three tablespoons of milk or cream and one of water. Mix all well together, and add one scant tea- cupful of sugar. Boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of them. Put a second one on top, and so on alternating cake and icing. Then cover the top and sides, and set in a warm oven to harden. This icing does not stick to the fingers, and in making chocolate Eclairs, those most pal- atable cakes, this recipe is very satisfactory.
One teacup of pulverized sugar, moisten with water very slightly, and put it in the stove until dissolved ; do not let it boil. Pour this while hot into ine whites of two well-beaten eggs, and stir it till thoroughly mixed. Then flavor with vanilla or lemon.