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Graham Puffs

Name: Graham Puffs
Yield: 2 servings
Ingredients: one quart of buttermilk; two eggs; one tea-spoonful of salt; one tea-spoonful of soda; one table-spoonful of sugar; Graham flour to make a stiff batter

From The new Kentucky home cook book, 1884

Serves 2

Mrs. Moores.

Presented as published in 1884. 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

422Calories

22 gProtein

37 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories422 kcal

Protein22 g

Carbohydrates37 g

Fiber0 g

Sugars36 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol240 mg

Sodium5433 mg

Potassium728 mg

Calcium592 mg

Iron1.1 mg

Magnesium55 mg

Phosphorus513 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0 mg

Vitamin D7.3 mcg

Vitamin C0 mg

Vitamin A309 mcg

Vitamin E0.9 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.5 mg

Folate48 mcg

Choline218 mg

Caffeine0 mg

Water467 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 73. The excerpt below is the record exactly as published.

GRAHAM PUFFS. Take one quart of buttermilk, two eggs, one tea-spoonful of salt, one tea-spoonful of soda, one table-spoonful of sugar, Graham flour to make a stiff batter

Cook this with the app: pantry check, scaling, and the assistant.