Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
372Calories
19 gProtein
49 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein19 g
Carbohydrates49 g
Fiber0 g
Sugars0.4 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol375 mg
Sodium147 mg
Potassium225 mg
Calcium72 mg
Iron5.3 mg
Magnesium30 mg
Phosphorus266 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate147 mcg
Choline294 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 150. The excerpt below is the record exactly as published.
CREAM PUFFS. 1 large teacup hot water 1 teacup flour % tsp. butter 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.