vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Puffs
From The new Annie Dennis cook book, 1905
Serves 1
A small piece of any candied fruit may be dropped into each spoonful of the batter.
Presented as published in 1905. 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
729Calories
33 gProtein
62 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein33 g
Carbohydrates62 g
Fiber0 g
Sugars36 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol976 mg
Sodium227 mg
Potassium867 mg
Calcium715 mg
Iron4.1 mg
Magnesium71 mg
Phosphorus858 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D9.3 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E2.4 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.6 mg
Folate174 mcg
Choline784 mg
Caffeine0 mg
Water477 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 180. The excerpt below is the record exactly as published.
French Puffs Take a pint of new milk; boil half, and mix the other half very smoothly with four heaped tablespoon- fuls of fine flour; then add it to the boiling milk and boil until it is a stiff paste. When cold, take the yolks of five eggs, the whites of two, a tablespoonful of pul- verized sug
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