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German Puffs
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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
239Calories
17 gProtein
12 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein17 g
Carbohydrates12 g
Fiber0 g
Sugars0.4 g
Total Fat13 g
Saturated Fat5.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol382 mg
Sodium143 mg
Potassium157 mg
Calcium60 mg
Iron2.5 mg
Magnesium16 mg
Phosphorus213 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E1.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate68 mcg
Choline295 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 71. The excerpt below is the record exactly as published.
GERMAN PUFFS. One pint of sweet milk, five tablespoonfuls of flour, one table- spoonful of melted butter, six eggs, leaving out the whites of three
Cook this with the app: pantry check, scaling, and the assistant.