Beignets Souffles

Name: Beignets Souffles
Ingredients: two gills of water; a very little salt; a very full teaspoonful of sugar; the same quantity of butter; a small piece of grated lemon-peel; one teaspoonful of vanilla essence; break an egg into it; then another egg; enough flour to make a light paste

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

172Calories

13 gProtein

5 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories172 kcal

Protein13 g

Carbohydrates5.5 g

Fiber0 g

Sugars5.1 g

Total Fat13 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol382 mg

Sodium150 mg

Potassium148 mg

Calcium64 mg

Iron1.8 mg

Magnesium15 mg

Phosphorus199 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water316 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Beig^nets Souffles. Put two gills of water into a saucepan, a very little salt, a very full teaspoonful of sugar, the same quantity of butter, and a small piece of grated lemon-peel. When nearly boiling, remove from the fire, and add enough flour to make a light paste ; stir with a wooden spoon till smooth ; let it cool ; add one teaspoonful of vanilla essence, and break an egg into it and stir quickly, then another egg

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