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Vergoldete Kuechli (Golden Fritters)
From Banquets of the nations, 1911
Serves 2
Serve with Tyrolean sauce.
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
638Calories
19 gProtein
101 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein19 g
Carbohydrates101 g
Fiber2.2 g
Sugars69 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol215 mg
Sodium217 mg
Potassium504 mg
Calcium638 mg
Iron15 mg
Magnesium55 mg
Phosphorus453 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.1 mg
Folate75 mcg
Choline200 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 252. The excerpt below is the record exactly as published.
Vergoldete Kuechli. (Golden Fritters.) Boil a pint of fresh milk in a small saucepan, add one gill of white wine and four ounces sugar, and boil for two minutes. Dredge in three ounces farina and half a teaspoonful ground cinnamon, stirring with a spoon for two minutes, and boil gently for fifteen 631 BANQUETS OF THE NATIONS minutes. Stir in two yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.