German Puffs
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves six persons.
Presented as published in 1886. 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
447Calories
23 gProtein
43 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein23 g
Carbohydrates43 g
Fiber0 g
Sugars38 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol278 mg
Sodium258 mg
Potassium814 mg
Calcium631 mg
Iron1.3 mg
Magnesium66 mg
Phosphorus602 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate36 mcg
Choline234 mg
Caffeine0 mg
Water471 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 38. The excerpt below is the record exactly as published.
German Puffs. For Six Persons. — 1 pint of milk; 1 tablespoonful of flour ; 1 egg ; ^ oz. of butter ; J oz. of white sugar ; ^ pint of wine sauce
Cook this with the app: pantry check, scaling, and the assistant.