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Quimbettes
From With a saucepan over the sea, 1902
Serves 1
French doughnuts.
Presented as published in 1902. 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
835Calories
24 gProtein
153 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories835 kcal
Protein24 g
Carbohydrates153 g
Fiber0.7 g
Sugars112 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium217 mg
Potassium310 mg
Calcium101 mg
Iron5.5 mg
Magnesium33 mg
Phosphorus352 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C14 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.3 mg
Folate149 mcg
Choline442 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 68. The excerpt below is the record exactly as published.
QIMBLETTES. (French Doughnuts.) Beat 3 eggs very light, add 4 ounces of pow- dered sugar, 2 spoonfuls of chopped lemon peel, and 6 tablespoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.