Huevos Chimbos (Royal Eggs)
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
2336Calories
38 gProtein
430 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories2336 kcal
Protein38 g
Carbohydrates430 g
Fiber0 g
Sugars405 g
Total Fat30 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium455 mg
Potassium640 mg
Calcium194 mg
Iron6 mg
Magnesium60 mg
Phosphorus615 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water518 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 76. The excerpt below is the record exactly as published.
HUEVOS CHIMBOS (ROYAL EGGS)— CHILEAN Beat the yolks of six eggs for fifteen minutes and pour to the depth of half an inch in an oiled baking pan. Place it in a larger pan half filled with hot water and bake until it has risen very well and is light and porous but not brown. When cold cut in diamonds, three inches by two. Make a syrup of two cups of sugar and half a cup of water ; boil for a few minutes and skim carefully. Slip the cakes in and simmer until saturated; then lift out and arrange on a platter. Add a wine glass of sherry to the syrup and reduce. Sprinkle the cakes with cinnamon and stick strips of blanched almonds
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