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CREAM FOR PUFFS

Name: CREAM FOR PUFFS
Yield: 1 servings
Ingredients: 1 cup milk; 1 egg; 1/2 cup sugar; 3 tablespoons flour; 1 teaspoon vanilla

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

704Calories

17 gProtein

131 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories704 kcal

Protein17 g

Carbohydrates131 g

Fiber0 g

Sugars113 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium165 mg

Potassium475 mg

Calcium334 mg

Iron2.3 mg

Magnesium42 mg

Phosphorus371 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.9 mg

Folate61 mcg

Choline190 mg

Caffeine0 mg

Water258 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 86. The excerpt below is the record exactly as published.

CREAM FOR PUFFS 1 cup milk 1 egg 1/2 cup sugar 3 tablespoons flour 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.