Egg Puffs with Sauce

Name: Egg Puffs with Sauce
Ingredients: two eggs; five spoonfuls of flour; one spoonful of butter; a half cup of milk; a pinch of salt; a teaspoonful of baking powder; One cup of milk; half a cup of sugar; a tablespoonful of butter; a teaspoonful of flour

From 365 desserts, 1900

Presented as published in 1900. 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

905Calories

29 gProtein

151 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories905 kcal

Protein29 g

Carbohydrates151 g

Fiber0 g

Sugars118 g

Total Fat44 g

Saturated Fat9.9 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol479 mg

Sodium756 mg

Potassium751 mg

Calcium779 mg

Iron4.6 mg

Magnesium69 mg

Phosphorus715 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)3.3 mg

Folate114 mcg

Choline359 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 26. The excerpt below is the record exactly as published.

Egg Puffs with Sauce. Take two eggs, beat well, then add five spoonfuls of flour, one spoonful of butter, and a half cup of milk, beat all together. Add a pinch of salt and a teaspoonful of baking powder. Put in a muffin pan and bake in a quick oven. Sauce. — One cup of milk, half a cup of sugar, a tablespoonful of 85 June. butter, a teaspoonful of flour

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