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German Puffs
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
594Calories
39 gProtein
44 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein39 g
Carbohydrates44 g
Fiber0 g
Sugars12 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium307 mg
Potassium627 mg
Calcium393 mg
Iron4.8 mg
Magnesium58 mg
Phosphorus587 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A364 mcg
Vitamin E1.9 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3 mg
Folate133 mcg
Choline486 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 54. The excerpt below is the record exactly as published.
GERMAN PUFFS^Mrs. E. W. Newhall. 1 pt. of milk, 10 tablespoons of flour, 1 tablespoon of melted butter, 6 eggs, leaving out the whites of 3
Cook this with the app: pantry check, scaling, and the assistant.