Beignets for Caviare
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
1592Calories
35 gProtein
169 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories1592 kcal
Protein35 g
Carbohydrates169 g
Fiber3.8 g
Sugars0 g
Total Fat87 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium69 mg
Potassium632 mg
Calcium192 mg
Iron11 mg
Magnesium77 mg
Phosphorus438 mg
Zinc3.1 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)19 mg
Folate649 mcg
Choline4.5 mg
Caffeine0 mg
Water419 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 54. The excerpt below is the record exactly as published.
BEIGNETS FOR CAVIARE rilEN ounces of flour, half a pint of cream, half an ounce of yeast, half a pint of warm water — a little salt, a little whipped white of egg
Cook this with the app: pantry check, scaling, and the assistant.