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Ginger Puffs
From The Monmouth Baptist ladies' cook book, 1907
Serves 5
Presented as published in 1907. 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
761Calories
12 gProtein
177 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories761 kcal
Protein12 g
Carbohydrates177 g
Fiber0 g
Sugars90 g
Total Fat19 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol50 mg
Sodium31 mg
Potassium1133 mg
Calcium162 mg
Iron9.5 mg
Magnesium192 mg
Phosphorus147 mg
Zinc1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.2 mg
Folate181 mcg
Choline9.3 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 99. The excerpt below is the record exactly as published.
GINGER PUFFS. Mrs. Henry Ewing. One cup New Orleans molasses, one cup sugar, one cup water, one-half cup butter, four and one-half cups flour, one tablespoon ginger, one tablespoon soda
Cook this with the app: pantry check, scaling, and the assistant.