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Simple Batter for Light Beignets
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Fry only a few at a time to maintain the temperature of the frying medium.
Presented as published in 1898. 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
203Calories
11 gProtein
24 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein11 g
Carbohydrates24 g
Fiber0 g
Sugars2.4 g
Total Fat6.6 g
Saturated Fat2.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol191 mg
Sodium89 mg
Potassium176 mg
Calcium90 mg
Iron2.5 mg
Magnesium19 mg
Phosphorus176 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate69 mcg
Choline155 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 104. The excerpt below is the record exactly as published.
simple batter for light beignets is made by dropping- one whole egg into one ounce of flour, and working in three tablespoonfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.