Buttermilk Puffs
From Catherine Owen's new cook book .., 1885
If buttermilk is not rich, rub a little butter into the flour.
Presented as published in 1885. 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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3062 mg
Potassium0.6 mg
Calcium1.5 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 66. The excerpt below is the record exactly as published.
BUTTERMILK PUPFS. To a quart of sharp buttermilk put half a teaspoonful of baking-soda ; taste ; if not sweet add a little more ; stir into it a teaspoonful of salt, one of sugar, and enough flour to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.