Breakfast Puffs

Name: Breakfast Puffs
Ingredients: Three-quarters of a pound flour; one oz. butter; one pint milk; two eggs; one-half teaspoonful salt

From Six little cooks, 1910

Presented as published in 1910. 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

1538Calories

53 gProtein

286 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories1538 kcal

Protein53 g

Carbohydrates286 g

Fiber0 g

Sugars23 g

Total Fat44 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol125 mg

Sodium1361 mg

Potassium1199 mg

Calcium669 mg

Iron19 mg

Magnesium149 mg

Phosphorus865 mg

Zinc4.5 mg

Copper0.5 mg

Manganese2.6 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)23 mg

Folate544 mcg

Choline87 mg

Caffeine0 mg

Water468 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 22. The excerpt below is the record exactly as published.

breakfast puffs." No. 53 — BREAKFAST PCJFFS. Three-quarters of a pound flour, one oz. butter, one pint milk, two eggs, one-half teaspoonful salt

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