Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
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
- half cup of butter
- one cup of sugar
- half cups of flour
- one cup of nuts chopped fine
- one teaspoonful of yeast powder
- one cup of water into a saucepan
- two ounces of butter
- one cup of flour
- one cup of milk in a double boiler
- one tablespoonful of cornstarch
- one teaspoonful of vanilla just before filling the eclairs
- two ounces of cocoa melted
- a cup of water
- one egg well beaten
- four eggs
- one side
- two ounces of pulverized sugar
Directions
Cream, half cup of butter, adding little by little one cup of sugar, beat well. Add half a cup of water, stir until well mixed, then add one egg well beaten. Sift two and a half cups of flour, add to the mixture and stir until smooth. Then add one cup of nuts chopped fine, stir them in thoroughly, and add one teaspoonful of yeast powder. Mix well ; drop on buttered tins and bake until brown.
Put one cup of water into a saucepan, add two ounces of butter, and when it boils hard throw in one cup of flour. Stir rapidly until it forms a ball and leaves the sides of the pan. Take from the fire and stand aside to cool. When cold stir in four eggs, unbeaten, one at a time. Beat the whole vigor- ously. Put this batter into a pastry bag and press out on well-buttered tins, making the eclairs about five inches long
318 SUNDRIES.
and placing them two inches apart on the tins. Bake for about a half hour in a quick oven until perfectly light. Make an incision in one side and fill with the following mixture :
Filling. — Put one cup of milk in a double boiler. Beat four eggs and four tablespoonsful of sugar together until light, add one tablespoonful of cornstarch ; mix thoroughly. Stir into the scalding milk ; stir until the mixture is thick and smooth and stand aside to cool. Add one teaspoonful of vanilla just before filling the eclairs.
Icing. — Take two ounces of cocoa melted with two ounces of pulverized sugar and stir until it makes a paste. Dip the bottom of each eclair into this and set aside to harden. Eclairs may be filled with whipped cream or preserved fruits and iced with fruit icings if desired.