vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg-Puffs
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve hot for breakfast or luncheon.
Presented as published in 1885. 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
387Calories
24 gProtein
37 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein24 g
Carbohydrates37 g
Fiber0 g
Sugars0.6 g
Total Fat26 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol589 mg
Sodium2548 mg
Potassium274 mg
Calcium96 mg
Iron5.3 mg
Magnesium31 mg
Phosphorus350 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.3 mg
Folate146 mcg
Choline441 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 266. The excerpt below is the record exactly as published.
EGG-PUFFS. Soften a tablespoonful of butter to a creamy consistency by working it with a fork ; beat three eggs to a froth, and add them to the butter ; add also a level teaspoonful of salt, and six tablespoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.