vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Apple Puffets
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
You can substitute any fresh fruit or jams.
Presented as published in 1882. 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
438Calories
29 gProtein
25 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein29 g
Carbohydrates25 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium797 mg
Potassium870 mg
Calcium916 mg
Iron2.2 mg
Magnesium71 mg
Phosphorus787 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 124. The excerpt below is the record exactly as published.
APPLE PUFFETS. Two eggs, I pint milk, sufficient flour to thicken as waffle batter, i ^ tea-spoonfuls baking powder. Fill a tea-cup alternately with a layer of batter and apples chopped fine
Cook this with the app: pantry check, scaling, and the assistant.