Corn Puffs
From Healthful cookery, 1904
Presented as published in 1904. 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
1014Calories
26 gProtein
210 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1014 kcal
Protein26 g
Carbohydrates210 g
Fiber3.1 g
Sugars52 g
Total Fat8.1 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol186 mg
Sodium80 mg
Potassium352 mg
Calcium55 mg
Iron8.8 mg
Magnesium65 mg
Phosphorus312 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A89 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.3 mg
Folate248 mcg
Choline154 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 12. The excerpt below is the record exactly as published.
Corn Puffs. — I egg, I cup rich milk, I cup flour, ]/2 cup yellow corn meal,
Cook this with the app: pantry check, scaling, and the assistant.