Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Puffs
From The new Annie Dennis cook book, 1905
Serves 6
Serve hot.
Presented as published in 1905. 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
118Calories
5 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein5.4 g
Carbohydrates16 g
Fiber0 g
Sugars0.1 g
Total Fat3.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol95 mg
Sodium425 mg
Potassium63 mg
Calcium18 mg
Iron1.6 mg
Magnesium8.6 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate45 mcg
Choline74 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 179. The excerpt below is the record exactly as published.
Cream Puffs Beat three eggs five minutes ; add one teacupf ul of sifted flour slowly, alternating with sweet milk, using one pint; add level teaspoonful of salt, and one of melted butter
Cook this with the app: pantry check, scaling, and the assistant.