German Puffs
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2107Calories
57 gProtein
231 gCarbs
139 gFat
Full nutrition (34 nutrients)
Calories2107 kcal
Protein57 g
Carbohydrates231 g
Fiber0 g
Sugars26 g
Total Fat139 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1080 mg
Sodium867 mg
Potassium853 mg
Calcium799 mg
Iron18 mg
Magnesium108 mg
Phosphorus1468 mg
Zinc4.9 mg
Copper0.5 mg
Manganese2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K6.2 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2 mg
Niacin (B3)17 mg
Folate495 mcg
Choline588 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 12. The excerpt below is the record exactly as published.
German Puffs. — 1 pint flour, 2 tablespoons sugar, 1Y teaspoons Royal Baking Powder, 3 tablespoons butter, 4 eggs, 1 cup cream
Cook this with the app: pantry check, scaling, and the assistant.