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Dessert Puffs

Name: Dessert Puffs
Yield: 4 servings
Ingredients: one pint of milk; one pint of cream; the whites of four eggs; one heaping cupful of sifted flour; one scant cupful of powdered sugar; a little salt; a little grated lemon peel

From Original White House Cookbook, 1887

Serves 4

Delicate and nice.

Presented as published in 1887. 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

726Calories

10 gProtein

70 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories726 kcal

Protein10 g

Carbohydrates70 g

Fiber0.7 g

Sugars39 g

Total Fat46 g

Saturated Fat26 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol135 mg

Sodium72 mg

Potassium374 mg

Calcium234 mg

Iron1.9 mg

Magnesium32 mg

Phosphorus228 mg

Zinc1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C13 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K2.8 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate53 mcg

Choline23 mg

Caffeine0 mg

Water201 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 234. The excerpt below is the record exactly as published.

DESSERT PUFFS. Puffs for dessert are delicate and nice ; take one pint of milk and cream each, the whites of four eggs beaten to a stiff froth, one heaping cupful of sifted flour, one scant cupful of powdered sugar, add a little grated lemon peel and a little salt

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