vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Huevos Quimbos
From Banquets of the nations, 1911
Serves 2
Syrup is made by adding water to sugar to make a thick syrup.
Presented as published in 1911. 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
758Calories
28 gProtein
115 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein28 g
Carbohydrates115 g
Fiber0 g
Sugars114 g
Total Fat27 g
Saturated Fat7 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol853 mg
Sodium321 mg
Potassium314 mg
Calcium128 mg
Iron4 mg
Magnesium27 mg
Phosphorus447 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A360 mcg
Vitamin E2.4 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate106 mcg
Choline662 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 28. The excerpt below is the record exactly as published.
Huevos Quimbos. (Custards.) Take nine eggs and half a pound of sugar. Beat the yolks well. Take fittle moulds with a little butter
Cook this with the app: pantry check, scaling, and the assistant.