Fluffs

Name: Fluffs
Ingredients: £ lb. sugar (castor); | 3 whites of eggs; Some almonds, chopped; and a little pink sugar

From The Samaritan cookery book, 1903

Presented as published in 1903. 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

1088Calories

19 gProtein

227 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1088 kcal

Protein19 g

Carbohydrates227 g

Fiber0 g

Sugars227 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium215 mg

Potassium212 mg

Calcium86 mg

Iron2.7 mg

Magnesium19 mg

Phosphorus297 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 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)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 55. The excerpt below is the record exactly as published.

FLUFFS. £ lb. sugar (castor). | 3 whites of eggs. * Some almonds, chopped, and a little pink sugar

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