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Fruit Puffs

Name: Fruit Puffs
Yield: 1 servings
Ingredients: 1/2 teacup of sugar; 1/2 teacup of milk; 2 eggs; 2 teaspoons of baking powder; a saltspoon of salt; a cup of seeded and chopped raisins

From The household cook book, 1902

Serves 1

This quantity will make 6 cups.

Presented as published in 1902. 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

1031Calories

10 gProtein

258 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories1031 kcal

Protein10 g

Carbohydrates258 g

Fiber8.5 g

Sugars230 g

Total Fat4.7 g

Saturated Fat2.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol15 mg

Sodium10737 mg

Potassium1597 mg

Calcium796 mg

Iron4.5 mg

Magnesium86 mg

Phosphorus503 mg

Zinc1.2 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D1.2 mcg

Vitamin C4.4 mg

Vitamin A39 mcg

Vitamin E0.3 mg

Vitamin K6.6 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.6 mg

Folate9.5 mcg

Choline43 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 312. The excerpt below is the record exactly as published.

FRUIT PUFFS — Take | teacup of sugar, ^ teacup of milk, 2 eggs, 2 teaspoons of baking powder, a saltspoon of salt, and flour to make a batter a trifle thicker than for griddle cakes; stir in a cup of seeded and chopped raisins

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