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Beignets de Pommes a la Bavarin
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Recipe attributed to Mr. Elin.
Presented as published in 1907. 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
496Calories
4 gProtein
101 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein3.7 g
Carbohydrates101 g
Fiber14 g
Sugars69 g
Total Fat14 g
Saturated Fat5 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol12 mg
Sodium3.6 mg
Potassium594 mg
Calcium122 mg
Iron1.7 mg
Magnesium34 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C86 mg
Vitamin A13 mcg
Vitamin E0.5 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate27 mcg
Choline29 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 45. The excerpt below is the record exactly as published.
Beignets de Pommes a la Bavarin. • 6 large Apples. Cooking Brandy. Cinnamon. ' Lemon Peel. Caster Sugar. Flour. Lard
Cook this with the app: pantry check, scaling, and the assistant.