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Macaroni Beignets
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
240Calories
9 gProtein
43 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein9.5 g
Carbohydrates43 g
Fiber1.8 g
Sugars1.5 g
Total Fat2.8 g
Saturated Fat1.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol6.2 mg
Sodium127 mg
Potassium139 mg
Calcium75 mg
Iron1.9 mg
Magnesium33 mg
Phosphorus152 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate135 mcg
Choline9.6 mg
Caffeine0 mg
Water7.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 91. The excerpt below is the record exactly as published.
Macaroni Beignets. Boil half a pound of macaroni or spaghetti till quite tender in slightly salted boiling water, drain, allow to cool, then cut up small; mix with one ounce of grated cheese and a little thick white sauce. Heat up, stir well, add two yolks of eggs, then spread on a plate or dish to get cold. When cold make up into cork shapes, dip into frying batter, and fry in hot vegetable oil; when well drained dish up and sprinkle with grated Parmesan cheese
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