Beignet aux Pommes
From The profession of cookery, from a French point of view, 1894
Oranges and rhubarb can also be prepared in this way.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
172Calories
13 gProtein
7 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein13 g
Carbohydrates6.8 g
Fiber0 g
Sugars0.4 g
Total Fat9.6 g
Saturated Fat5.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol372 mg
Sodium149 mg
Potassium151 mg
Calcium65 mg
Iron2.2 mg
Magnesium16 mg
Phosphorus206 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate60 mcg
Choline294 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 29. The excerpt below is the record exactly as published.
Beignet aux pommes," the really genuine apple fritter, is rather different to the apple fritter of the English cook. The batter is made by mixing a tablespoonful of flour smoothly with a little water, then add- ing a little salt, a spoonful of olive oil, and two beaten whites of eggs. The apples are pared, quartered, and evenly sliced
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