vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Beignets a la Torrijos
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
532Calories
11 gProtein
76 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein11 g
Carbohydrates76 g
Fiber3.2 g
Sugars73 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol238 mg
Sodium122 mg
Potassium273 mg
Calcium232 mg
Iron1.3 mg
Magnesium25 mg
Phosphorus225 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A121 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline173 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 454. The excerpt below is the record exactly as published.
Beignets a la Torrijos. — 2 French dinner-rolls, \ pint milk, 2 yolks of eggs, 2 oz. loaf sugar, 1 glass maraschino, ground cinnamon or nutmeg, clarified butter for frying
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