Potato Beignets
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
536Calories
24 gProtein
51 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein24 g
Carbohydrates51 g
Fiber4.4 g
Sugars4.4 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol415 mg
Sodium1091 mg
Potassium825 mg
Calcium273 mg
Iron3.8 mg
Magnesium56 mg
Phosphorus459 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C0.2 mg
Vitamin A316 mcg
Vitamin E1.8 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate99 mcg
Choline332 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 69. The excerpt below is the record exactly as published.
POTATO BEIGNETS— FRENCH Beat into a cup of mashed potatoes two beaten eggs, two tablespoons of grated cheese, three tablespoons of flour, a pinch of salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.