Ginger Puffs
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
4063Calories
68 gProtein
941 gCarbs
98 gFat
Full nutrition (33 nutrients)
Calories4063 kcal
Protein68 g
Carbohydrates941 g
Fiber0.4 g
Sugars455 g
Total Fat98 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol252 mg
Sodium292 mg
Potassium5774 mg
Calcium824 mg
Iron51 mg
Magnesium981 mg
Phosphorus808 mg
Zinc5.6 mg
Copper2.6 mg
Manganese9.8 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)6 mg
Riboflavin (B2)2.8 mg
Niacin (B3)45 mg
Folate1005 mcg
Choline47 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 24. The excerpt below is the record exactly as published.
Ginger Puffs. One cup molasses, one cup sugar, one cup water, one-half cup butter, one ^^%^ five cups flour, tablespoon soda, tablespoon ginger
Cook this with the app: pantry check, scaling, and the assistant.