Fried Puff Balls
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
2487Calories
28 gProtein
105 gCarbs
224 gFat
Full nutrition (34 nutrients)
Calories2487 kcal
Protein28 g
Carbohydrates105 g
Fiber2.3 g
Sugars4.7 g
Total Fat224 g
Saturated Fat136 g
Monounsaturated Fat64 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol743 mg
Sodium89 mg
Potassium972 mg
Calcium67 mg
Iron9.1 mg
Magnesium60 mg
Phosphorus436 mg
Zinc2.7 mg
Copper1 mg
Manganese1.1 mg
Vitamin D1.5 mcg
Vitamin C4.8 mg
Vitamin A1908 mcg
Vitamin E6.6 mg
Vitamin K19 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate263 mcg
Choline235 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.
Fried Puff Balls Clean mushrooms ; remove outer skin and cut in one-half inch slices. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry in olive oil or clarified butter
Cook this with the app: pantry check, scaling, and the assistant.