German Puffs

Name: German Puffs
Ingredients: Take six eggs, leaving out three whites; one pint milk; five tablespoonfuls flour; one of softened butter; juice of six oranges; half a pound powdered sugar

From Six little cooks, 1910

Presented as published in 1910. 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

1747Calories

58 gProtein

281 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1747 kcal

Protein58 g

Carbohydrates281 g

Fiber0 g

Sugars246 g

Total Fat56 g

Saturated Fat18 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol1206 mg

Sodium618 mg

Potassium1205 mg

Calcium779 mg

Iron7.6 mg

Magnesium105 mg

Phosphorus1131 mg

Zinc6.2 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A636 mcg

Vitamin E3.4 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)3.4 mg

Folate204 mcg

Choline969 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 18. The excerpt below is the record exactly as published.

GERMAN PUFFS. Take six eggs, leaving out three whites, one pint milk, five tablespoonfuls flour, one of softened butter. Bake in gem pans. Whip the whites of the eggs; afterward stir in the juice of six oranges and half a pound pow- dered sug

Cook this with the app: pantry check, scaling, and the assistant.