Breakfast Puffs
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
849Calories
35 gProtein
110 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories849 kcal
Protein35 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol431 mg
Sodium243 mg
Potassium702 mg
Calcium397 mg
Iron8.8 mg
Magnesium76 mg
Phosphorus596 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 6. The excerpt below is the record exactly as published.
1 cup flour 2 tablespoons butter 3 eggs^ 2 tablespoons sugar 2 teaspoons baking-powder 2 teaspoons salt Breakfast Puffs. I cup milk I cup flour '2 eggs — salt 2 tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.