Huevos Chimbos (Chilena)

Name: Huevos Chimbos (Chilena)
Ingredients: a dozen very fresh eggs; a pound of sugar; two cups of water; pieces of almond which have been blanched and cut into thin strips

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

2604Calories

76 gProtein

456 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories2604 kcal

Protein76 g

Carbohydrates456 g

Fiber0 g

Sugars455 g

Total Fat59 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium871 mg

Potassium842 mg

Calcium355 mg

Iron11 mg

Magnesium78 mg

Phosphorus1188 mg

Zinc7.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)0.5 mg

Folate282 mcg

Choline1764 mg

Caffeine0 mg

Water930 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 28. The excerpt below is the record exactly as published.

HUEVOS CHIMBOS (Chilena) — Beat the yolks of a dozen very fresh eggs until thick and very light. Pour into a buttered cake pan and place this in a larger pan of boiling water. Bake in the oven about half an hour or until when tried with a straw it is found to be done. Cool and cut into diamond shaped pieces. Make a syrup by boiling a pound of sugar and two cups of water until thick as honey. Simmer the pieces in this until they are saturated then stick into them pieces of almond which have been blanched and cut into thin strips

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