Bread Fluffins

Name: Bread Fluffins
Ingredients: a quart of bits of bread; one pint of milk; the yolks of three eggs; a tablespoonful of melted butter; one cup of flour; a heaping teaspoonful of baking powder; the well-beaten whites of the eggs

From Left overs, 1898

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

1070Calories

48 gProtein

123 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1070 kcal

Protein48 g

Carbohydrates123 g

Fiber0 g

Sugars23 g

Total Fat43 g

Saturated Fat16 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol87 mg

Sodium659 mg

Potassium906 mg

Calcium887 mg

Iron7.5 mg

Magnesium93 mg

Phosphorus728 mg

Zinc3 mg

Copper0.2 mg

Manganese1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A248 mcg

Vitamin E3.4 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)9 mg

Folate201 mcg

Choline89 mg

Caffeine0 mg

Water548 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 11. The excerpt below is the record exactly as published.

Bread fluff ins Cover a quart of bits of bread that have been broken apart, with one pint of milk; soak for fifteen minutes, then with a spoon beat until you have a smooth paste; add the yolks of three eggs, a tablespoonful of melted butter and one cup of flour that has been sifted with a heaping teaspoonful of baking powder. Fold in carefully the well- beaten whites of the egg

Cook this with the app: pantry check, scaling, and the assistant.