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German Puffs
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
The quantities given will make twelve puffs.
Presented as published in 1880. 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
191Calories
9 gProtein
14 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories191 kcal
Protein9.1 g
Carbohydrates14 g
Fiber0 g
Sugars6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol298 mg
Sodium351 mg
Potassium225 mg
Calcium185 mg
Iron1.3 mg
Magnesium18 mg
Phosphorus234 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A136 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate53 mcg
Choline231 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 128. The excerpt below is the record exactly as published.
German Puffs. The yolks of six eggs, five table-spoonfuls of flour, one of melted butter, one pint of milk, half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.