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M. J. Delaney cookbook, 1933
Page 16
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out contents of bag. To make "Eclairs," shape with pastry bag about 4 inches long and 1 inch wide, keeping them at least 2 inches apart. When baked fill with cream or custard. Tiny eclairs, like finger rolls, may be filled with appetizing mixtures and served as accompaniments to salads or cocktails. Makes from 1 dozen large to 2 dozen small. Chocolate Porcupine 4 eggs 1/4 teaspoon salt 7/8 cup sugar 1/2 teaspoon vanilla 7/8 cup flour Chocolate filling & 1 teaspoon bak pow. frosting Shredded almonds.
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out contents of bag. To make "Eclairs," shape with pastry bag about 4 inches long and 1 inch wide, keeping them at least 2 inches apart. When baked fill with cream or custard. Tiny eclairs, like finger rolls, may be filled with appetizing mixtures and served as accompaniments to salads or cocktails. Makes from 1 dozen large to 2 dozen small. Chocolate Porcupine 4 eggs 1/4 teaspoon salt 7/8 cup sugar 1/2 teaspoon vanilla 7/8 cup flour Chocolate filling & 1 teaspoon bak pow. frosting Shredded almonds.
Szathmary Culinary Manuscripts and Cookbooks
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