Beignet de Fruit or Fritters

Name: Beignet de Fruit or Fritters
Ingredients: 1 lb. flour; 0.5 lb. sugar; 3 ounces butter; 24 egg yolks; 8 eggs; 2 qt. milk

From Gancel's culinary encyclopedia of modern cooking, 1920

All fruit fritters can be made in the same style.

Presented as published in 1920. 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

4468Calories

166 gProtein

584 gCarbs

232 gFat

Full nutrition (34 nutrients)

Calories4468 kcal

Protein166 g

Carbohydrates584 g

Fiber0 g

Sugars228 g

Total Fat232 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1687 mg

Sodium588 mg

Potassium1190 mg

Calcium324 mg

Iron33 mg

Magnesium171 mg

Phosphorus1298 mg

Zinc8.5 mg

Copper1 mg

Manganese3.6 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E27 mg

Vitamin K1.2 mcg

Vitamin B61 mg

Vitamin B123.6 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)5.7 mg

Niacin (B3)31 mg

Folate914 mcg

Choline1176 mg

Caffeine0 mg

Water577 g

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.

Beignet de Fruit or fritters. Comp,: Steeped in liquor and sugar, dipped in frying batter, fried, glazed w. sugar. All fruit fritters same style. 406 ENTREMETS MISCELLANEOUS Beignets de Creme or Cream Fritters. Comp. 1 lb. flour, y2 lb. sugar, 3 ounces butter, salt, 24 egg yolks, 8 eggs 2 qt, milk

Cook this with the app: pantry check, scaling, and the assistant.