Egg and Cheese Puffs

Name: Egg and Cheese Puffs
Ingredients: 4 eggs; 1 tablespoon chopped onion; l/3 cup flour; 1/2 teaspoon salt; l/3 pound sharp cheese; 1 teaspoon baking powder; l/3 cup Crisco for frying

From Cook book (Methodist church, Garland NC, 1950), 1950

Presented as published in 1950. 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

1457Calories

39 gProtein

37 gCarbs

130 gFat

Full nutrition (34 nutrients)

Calories1457 kcal

Protein39 g

Carbohydrates37 g

Fiber0.2 g

Sugars0.5 g

Total Fat130 g

Saturated Fat29 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.8 g

Omega-30.2 g

Cholesterol150 mg

Sodium2618 mg

Potassium184 mg

Calcium1329 mg

Iron3.1 mg

Magnesium53 mg

Phosphorus829 mg

Zinc5.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A473 mcg

Vitamin E1.1 mg

Vitamin K3.6 mcg

Vitamin B60.1 mg

Vitamin B121.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.9 mg

Folate99 mcg

Choline0 mg

Caffeine0 mg

Water67 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 6. The excerpt below is the record exactly as published.

EGG AND CHEESE PUFFS 4 eggs 1 tablespoon chopped onion l/3 cup flour 1/2 teaspoon salt l/3 pound sharp cheese 1 teaspoon baking powder l/3 cup Crisco for frying

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