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American cookbook, October 1933
Page 52
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Eclairs 1/2 c. butter 1 c. flour 1 c. boiling water 4 eggs, unbeaten Add butter to water, heat til butter melts, add flour all at once & stir vigorously til ball forms in center of pan. Cool slightly, add eggs one at a time, beating after adding each egg. Mixture should be very stiff. Shape on a buttered cookie sheet. Bake til free from beads of moisture (40-45 min.) in oven at 375 degree F.
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Eclairs 1/2 c. butter 1 c. flour 1 c. boiling water 4 eggs, unbeaten Add butter to water, heat til butter melts, add flour all at once & stir vigorously til ball forms in center of pan. Cool slightly, add eggs one at a time, beating after adding each egg. Mixture should be very stiff. Shape on a buttered cookie sheet. Bake til free from beads of moisture (40-45 min.) in oven at 375 degree F.
Szathmary Culinary Manuscripts and Cookbooks
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