Beignets Souffles

Name: Beignets Souffles
Ingredients: one half cup of water; one tablespoonful of butter; a half cup of flour; one tablespoonful of sugar; a half teaspoon of vanilla; two eggs; six cups of Mazola oil

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Best served with a cold foam sauce or fruit sauce.

Presented as published in 1924. 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

427Calories

19 gProtein

62 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories427 kcal

Protein19 g

Carbohydrates62 g

Fiber0 g

Sugars13 g

Total Fat21 g

Saturated Fat89 g

Monounsaturated Fat821 g

Polyunsaturated Fat332 g

Omega-397 g

Cholesterol403 mg

Sodium148 mg

Potassium231 mg

Calcium74 mg

Iron5.3 mg

Magnesium30 mg

Phosphorus268 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E227 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.3 mg

Folate147 mcg

Choline294 mg

Caffeine0 mg

Water204 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 122. The excerpt below is the record exactly as published.

Beignets Souffles Beignets souffles One half cup of water, one tablespoonful of butter, a half cup of flour, one tablespoonful of sugar, a half teaspoon of vanilla, two eggs, and six cups of Mazola oil

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