Carrot Puffs
From The Relief Societ Cookbook, 1930
Recipe by Mrs. Martin Henderson.
Presented as published in 1930. 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
536Calories
10 gProtein
20 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein9.8 g
Carbohydrates20 g
Fiber4.7 g
Sugars7.6 g
Total Fat50 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol317 mg
Sodium1352 mg
Potassium548 mg
Calcium148 mg
Iron1.4 mg
Magnesium29 mg
Phosphorus213 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C5.6 mg
Vitamin A1402 mcg
Vitamin E2.1 mg
Vitamin K24 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate45 mcg
Choline161 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 33. The excerpt below is the record exactly as published.
CARROT, PUFFS To each cup of cooked mash carrots, add half cup of cream, one well beaten egg', one tsp. butter, melted, y2 tsp. sugar and % tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.