Huevos Chimbos
From 365 desserts, 1900
Presented as published in 1900. 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
712Calories
33 gProtein
12 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein33 g
Carbohydrates12 g
Fiber3.5 g
Sugars2.2 g
Total Fat59 g
Saturated Fat17 g
Monounsaturated Fat29 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol1836 mg
Sodium82 mg
Potassium393 mg
Calcium296 mg
Iron5.7 mg
Magnesium85 mg
Phosphorus799 mg
Zinc4.8 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D9.2 mcg
Vitamin C0 mg
Vitamin A648 mcg
Vitamin E12 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.1 mg
Folate261 mcg
Choline1409 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 18. The excerpt below is the record exactly as published.
Huevos Chimbos. The yolks of 10 eggs beaten very light and baked in shallow tins ; cut it in squares and pour over it boiling syrup, made from sugar and water ; leave it to simmer on top of the stove till it is well saturated, then put by to cool and when cool stick blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.