German Puffs
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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
1326Calories
28 gProtein
217 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1326 kcal
Protein28 g
Carbohydrates217 g
Fiber3.5 g
Sugars60 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol154 mg
Sodium585 mg
Potassium372 mg
Calcium196 mg
Iron11 mg
Magnesium62 mg
Phosphorus312 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A293 mcg
Vitamin E1.1 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate340 mcg
Choline134 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.
German Puffs. Beat three eggs, add to them four ounces of flour, mix till it becomes a smooth stiff* batter ; then add one ounce of good melted butter, two ounces of castor sugar, a little nutmeg, and a tablespoonful of cream, and the same of milk
Cook this with the app: pantry check, scaling, and the assistant.