Cajetitas

Name: Cajetitas
Ingredients: one pound of sugar; a cup of water; the whites of six eggs; the juice and grated rind of a lemon; one pound of chopped walnut meats

From High living, 1904

Presented as published in 1904. 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

2812Calories

142 gProtein

463 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories2812 kcal

Protein142 g

Carbohydrates463 g

Fiber2.8 g

Sugars456 g

Total Fat49 g

Saturated Fat14 g

Monounsaturated Fat18 g

Polyunsaturated Fat8.3 g

Omega-30.1 g

Cholesterol1429 mg

Sodium694 mg

Potassium2015 mg

Calcium237 mg

Iron24 mg

Magnesium157 mg

Phosphorus1617 mg

Zinc20 mg

Copper1.2 mg

Manganese0.3 mg

Vitamin D6 mcg

Vitamin C53 mg

Vitamin A481 mcg

Vitamin E4.4 mg

Vitamin K0.9 mcg

Vitamin B63.5 mg

Vitamin B1233 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)3.5 mg

Niacin (B3)34 mg

Folate211 mcg

Choline887 mg

Caffeine0 mg

Water885 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 31. The excerpt below is the record exactly as published.

CAJETITAS (Chilena) — Make a thick syrup by boiling one pound of sugar and a cup of water. Beat the whites of six eggs very stiff and pour slowly over them, stir- ring constantly, the hot syrup. Add the juice and grated rind of a lemon and one pound of chopped walnut meats

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