Recipe for eclairs from 1884:
1 cup hot water
1/2 teaspoonful salt
1/2 cup butter
1 1/2 cup pastry flour
5 eggs, yolks and whites beaten separately Boil the water, salt, and butter. When boiling, add the dry flour, stir well for five minutes, and when cool add the eggs. This is such a stiff mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. --when well mixed, bake the Cream Cake mixture in pieces four inches long and one and a half wide. When cool, split and fill with cream. Ice with chocolate or vanilla frosting.
Cream for Eclairs
1 pint milk, boiled
2 tablespoonfuls cornstarch
3 eggs, well beaten
3/4 cup sugar
1 saltspoonful salt, or
1 teaspoonful butter
Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs; add the sugar and the thickened milk. Cook in the double boiler five minutes. Add the salt or butter, and when cool, flavor with lemon, vanilla, or almond."
Enjoy ;)
xoxo
Kerri
Photo © Meg Zimbeck
4 comments:
Hi Kerri, wow this looks so delicious. Thanks for sharing this vintage recipe.
Have a great evening my friend. xo
Oh Kerri, these French Eclairs look amazing, and this recipe goes so far back. I haven't had an éclair in such a long time. My mom used to love them, so they remind me of her. :)
A happy spring day to you,
love, ~Sheri
Hi Kerri,
This looks so yummy, thank you for sharing. Was just cleaning out and found your post, thank you so much for caring. Have not been on anything since we are planning on selling our home and have been packing every day. Hope to be on again someday after we settle again. Our home is just too large for the two of us, so time to move. Blessings, Lu...How are the puppies.
I have been to France and had this pastry and European pastries are the best because they are not as sweet as here. I hope this is like the ones I got in france. Going to try this and see.
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