vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
German Puffs
From Kirmess cook book, 1907
Serves 2
Should be hollow inside and crisp.
Presented as published in 1907. 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
719Calories
32 gProtein
90 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein32 g
Carbohydrates90 g
Fiber0 g
Sugars18 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium5098 mg
Potassium782 mg
Calcium514 mg
Iron6.6 mg
Magnesium78 mg
Phosphorus621 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A283 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.8 mg
Folate186 mcg
Choline287 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 156. The excerpt below is the record exactly as published.
GERMAN PUFFS. Mrs. H. V. Condict. One and one-half cups flour, three cups milk, three eggs beaten very light, three teaspoons melted butter, one saltspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.