vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
German Puffs
From The Landmarks club cook book, 1903
Serves 1
Recipe by Nannie M. Griffith, Johannesburg.
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
810Calories
38 gProtein
109 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein38 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat24 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium10007 mg
Potassium753 mg
Calcium411 mg
Iron3.8 mg
Magnesium75 mg
Phosphorus671 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.6 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water344 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 128. The excerpt below is the record exactly as published.
GERMAN PUFFS. Mix three eggs, add one saltspoon of salt and half pint of milk. Stir gradually into half pint of pastry flour
Cook this with the app: pantry check, scaling, and the assistant.