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Graham Puffs
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
863Calories
28 gProtein
164 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein28 g
Carbohydrates164 g
Fiber0 g
Sugars16 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium1266 mg
Potassium1427 mg
Calcium337 mg
Iron11 mg
Magnesium79 mg
Phosphorus450 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate301 mcg
Choline43 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
Graham Puffs Two cups Graham flour, one cup flour, two cups milk, two teaspoons cream tartar, one teaspoon soda, two teaspoons sugar, one teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.