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Bunuelos
From The Landmarks club cook book, 1903
Serves 4
Can be made using a bunuelos iron or dropped from a spoon.
Presented as published in 1903. 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
752Calories
26 gProtein
141 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein26 g
Carbohydrates141 g
Fiber0 g
Sugars8.8 g
Total Fat9.6 g
Saturated Fat3.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol68 mg
Sodium353 mg
Potassium523 mg
Calcium509 mg
Iron10 mg
Magnesium70 mg
Phosphorus723 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate278 mcg
Choline69 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 10. The excerpt below is the record exactly as published.
BUNUELOS (MliXICAN FRITTERS). THE BUNUELOS MOULD. These are made in Mexico with a bunuelos iron like the cut. Any tinsmith can make it. But bunuelos are as good, if not as pretty, dropped from a spoon into the hot fat. Take i ^2 lbs. of flour, il/2 pints of milk, i egg, a pinch of sugar and salt, 3 teaspoonfuls of Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.