Currant 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
418Calories
5 gProtein
111 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein4.9 g
Carbohydrates111 g
Fiber6.3 g
Sugars90 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium62 mg
Potassium1119 mg
Calcium127 mg
Iron2.7 mg
Magnesium52 mg
Phosphorus143 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A5.8 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate14 mcg
Choline15 mg
Caffeine0 mg
Water25 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.
Currant Puffs. — Prepare the puffs as directed in any of the preceding recipes, with the addition of one cup of Zante currants
Cook this with the app: pantry check, scaling, and the assistant.