soy-freefish-freeshellfish-free
German Puffs
From The new Kentucky home cook book, 1884
Serves 6
Delightful. Mrs. A. A. Wadsworth.
Presented as published in 1884. 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
315Calories
11 gProtein
49 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein11 g
Carbohydrates49 g
Fiber0 g
Sugars0.1 g
Total Fat8.3 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol128 mg
Sodium49 mg
Potassium131 mg
Calcium31 mg
Iron4.1 mg
Magnesium21 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate116 mcg
Choline100 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 74. The excerpt below is the record exactly as published.
GERMAN PUFFS. Take four eggs, one and one-half pint of flour, one and one-half pint of sweet milk, lard the size of a walnut, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.