Beignets a la Danoise (Danish Fritters)

Name: Beignets a la Danoise (Danish Fritters)
Ingredients: two ounces of butter; one ounce of sugar; quarter of a pound of flour; half a pint of cream; five eggs

From Little French dinners, 1898

Presented as published in 1898. 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

1685Calories

49 gProtein

127 gCarbs

155 gFat

Full nutrition (34 nutrients)

Calories1685 kcal

Protein49 g

Carbohydrates127 g

Fiber0 g

Sugars29 g

Total Fat155 g

Saturated Fat56 g

Monounsaturated Fat26 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol1304 mg

Sodium411 mg

Potassium738 mg

Calcium313 mg

Iron11 mg

Magnesium75 mg

Phosphorus762 mg

Zinc4.6 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K6.4 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8 mg

Folate299 mcg

Choline735 mg

Caffeine0 mg

Water348 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 6. The excerpt below is the record exactly as published.

Beignets a la Danoise (Danish Fritters).— Take two ounces of butter, one ounce of sugar, quarter of a pound of flour, half a pint of cream and five eggs

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