vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kummels
From Banquets of the nations, 1911
Serves 14
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
436Calories
2 gProtein
88 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein2.2 g
Carbohydrates88 g
Fiber2.8 g
Sugars81 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium13 mg
Potassium195 mg
Calcium87 mg
Iron3.8 mg
Magnesium28 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.3 mcg
Choline1.3 mg
Caffeine0 mg
Alcohol11 g
Water308 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 198. The excerpt below is the record exactly as published.
kummel. Knead thoroughly, roll out very thin, and cut into strips about four inches long and one and a half broad ; make a slit in the centre of each and put one end through, making them into a sort of knot. Fry in hot lard, drain and cover with powdered sugar. Can be served with fresh fruit and cream. 499 BANQUETS OF THE NATIONS KUMMEL. Mix with six pints of spirit (at least 62 over proof) and one pint of brandy (if colourless) the following oils : — Oil of caraway, 1 drachm ; oil of aniseed, 5 drops ; oil of fennel, 2 drops ; oil of lemon, 2 drops ; oil of nut- meg, 1 drop. Boil two and a half pounds of sugar in one gallon of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.