Beignets de Creme a la Vanille

Name: Beignets de Creme a la Vanille
Ingredients: four eggs; two ounces of corn starch; four ounces of sugar; a pint of milk; a teaspoonful of vanilla; fry in very hot lard

From French dishes for American tables, 1886

Presented as published in 1886. 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

1244Calories

41 gProtein

189 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1244 kcal

Protein41 g

Carbohydrates189 g

Fiber0.5 g

Sugars138 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol802 mg

Sodium476 mg

Potassium1018 mg

Calcium714 mg

Iron3.8 mg

Magnesium85 mg

Phosphorus896 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate94 mcg

Choline675 mg

Caffeine0 mg

Water589 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 83. The excerpt below is the record exactly as published.

Beignets de Creme a la Vanille. Put in a saucepan four eggs, two ounces of corn starch, four ounces of sugar, and stir all well together ; add a pint of milk, a teaspoonful of vanilla, place on the fire, stirring with a wooden spoon until boiling, and pour into a pan which you have buttered. Let it become cold, then cut it into pieces an inch wide and three inches long. Make a paste as for the foregoing article, in which dip your mixture (which you have cut in pieces), and fry in very hot lard

Read the full page as publishedCollapse the page

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