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Ginger Puffs
From Cassell's dictionary of cookery, 1892
Serves 1
Time: twenty minutes to bake. Probable cost: 4d., exclusive of the wine.
Presented as published in 1892. 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
710Calories
26 gProtein
119 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein26 g
Carbohydrates119 g
Fiber1.3 g
Sugars26 g
Total Fat14 g
Saturated Fat4.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium422 mg
Potassium359 mg
Calcium93 mg
Iron8.5 mg
Magnesium59 mg
Phosphorus341 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C0.3 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)7.9 mg
Folate234 mcg
Choline297 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 608. The excerpt below is the record exactly as published.
Ginger Puffs. — Mix two eggs thoroughly, and beat them smoothly with four ounces of fine flour. Add a pinch of salt, a quarter of a small nutmeg, grated, half a tea-spoonful of freshly-ground ginger, a dessert-spoonful of sifted loaf sugar, three table-spoonfuls of sherry, and a tea-spoonful of lemon- juic
Cook this with the app: pantry check, scaling, and the assistant.