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Bread Puffs
From Buckeye cookery, 1892
Serves 4
They may also be served in a vegetable dish.
Presented as published in 1892. 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
94Calories
1 gProtein
4 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein0.8 g
Carbohydrates4.2 g
Fiber1.6 g
Sugars0 g
Total Fat8.7 g
Saturated Fat3.8 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol12 mg
Sodium2428 mg
Potassium90 mg
Calcium33 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline3.8 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 19. The excerpt below is the record exactly as published.
hot lard or drippings, till a delicate brown, butter and sprinkle with — aadbaanas peer, o serve hot. — Mrs. J. P. Rea, Lancaster, Pa. BreAD PurFrs. ay 43 __ Jf the wheat bread is light enough for the oven at breakfast time, — f have ready some hot lard in a deep kettle; with the thumb and two. oe _ fingers pull up some of the dough quite ee and cut it some two > _ or three inches in length; as these pieces are cut, drop them in oe lard and fry. like douehntdel. At table they are eaten like biscuit; they may also be served in a vegetable dish with a dressing of bo eream, ican with pepper and salt
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