German Puffs

Name: German Puffs
Ingredients: three eggs; four ounces of flour; one ounce of good melted butter; two ounces of castor sugar; a tablespoonful of cream; the same of milk; a little nutmeg

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

907Calories

32 gProtein

146 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories907 kcal

Protein32 g

Carbohydrates146 g

Fiber0 g

Sugars58 g

Total Fat45 g

Saturated Fat8 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol641 mg

Sodium227 mg

Potassium405 mg

Calcium138 mg

Iron9 mg

Magnesium52 mg

Phosphorus449 mg

Zinc2.9 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D3.1 mcg

Vitamin C0 mg

Vitamin A245 mcg

Vitamin E1.6 mg

Vitamin K0.8 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7.8 mg

Folate252 mcg

Choline444 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

German Puffs. Beat three eggs, add to them four ounces of flour, mix till it becomes a smooth stiff batter ; then add one ounce of good melted butter, two ounces of castor sugar, a little nutmeg, and a tablespoonful of cream, and the same of milk

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