vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Breakfast Puffs
From Kirmess cook book, 1907
Serves 3
Presented as published in 1907. 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
809Calories
28 gProtein
152 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein28 g
Carbohydrates152 g
Fiber0 g
Sugars20 g
Total Fat15 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol154 mg
Sodium897 mg
Potassium520 mg
Calcium686 mg
Iron11 mg
Magnesium70 mg
Phosphorus573 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate283 mcg
Choline127 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 142. The excerpt below is the record exactly as published.
BREAKFAST PUFFS Mrs. W. A. Durrie. One pint of milk^ one quart of flour^ five teaspoons of baking powder, pinch of salt, two eggs, rubbed with a tablespoon of butter, and three tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.