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Graham Puffs
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Frank Ferguson, Franklin, IL.
Presented as published in 1912. 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
382Calories
11 gProtein
81 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories382 kcal
Protein11 g
Carbohydrates81 g
Fiber0.5 g
Sugars0.1 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Sodium2.1 mg
Potassium145 mg
Calcium20 mg
Iron5.8 mg
Magnesium28 mg
Phosphorus113 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate169 mcg
Choline2.2 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 65. The excerpt below is the record exactly as published.
GRAHAM PUFFS.— To 1 qt. graham flour add Yi pt. fine white flour, and enough warm milk or water
Cook this with the app: pantry check, scaling, and the assistant.