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BREAKFAST PUFFS
From Boston Cooking-School cook book, 1896
Serves 3
Fadges. Use fine entire wheat flour and 1 cup water (no milk).
Presented as published in 1896. 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
190Calories
7 gProtein
35 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein6.5 g
Carbohydrates35 g
Fiber0 g
Sugars2.9 g
Total Fat2.6 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium25 mg
Potassium149 mg
Calcium84 mg
Iron2.3 mg
Magnesium19 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline11 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 40. The excerpt below is the record exactly as published.
BREAKFAST PUFFS 1 cup flour ¥% cup milk Y cup water
Cook this with the app: pantry check, scaling, and the assistant.