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
607Calories
22 gProtein
109 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein22 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat21 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium567 mg
Potassium540 mg
Calcium586 mg
Iron7.5 mg
Magnesium64 mg
Phosphorus481 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline43 mg
Caffeine0 mg
Water230 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 91. The excerpt below is the record exactly as published.
Breakfast Puffs. 2 eggs I cup flour, salt 1 tablespoon butter i cup milk I heaping teaspoon baking-powder
Cook this with the app: pantry check, scaling, and the assistant.