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Dessert Puffs

Name: Dessert Puffs
Yield: 4 servings
Ingredients: the well-beaten whites of 4 eggs; 2 cups cream; 2 cups milk; 1 cup sifted flour (heaped); 1 cup powdered sugar (scant); a little salt; a little grated rind of lemon

From The household cook book, 1902

Serves 4

Presented as published in 1902. 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

718Calories

10 gProtein

67 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories718 kcal

Protein9.8 g

Carbohydrates67 g

Fiber0 g

Sugars38 g

Total Fat46 g

Saturated Fat26 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol135 mg

Sodium72 mg

Potassium340 mg

Calcium228 mg

Iron1.8 mg

Magnesium30 mg

Phosphorus224 mg

Zinc1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate50 mcg

Choline22 mg

Caffeine0 mg

Water179 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 307. The excerpt below is the record exactly as published.

DESSERT PUFFS.— Take the welhbeaten whites of 4 eggs, 2 cups cream, 2 cups milk, 1 cup sifted flour (heaped), 1 cup powdered sugar (scant), a little salt, and a little grated rind of lemon

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