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Graham Puffs
From The Ideal cook book, 1899
Serves 12
Presented as published in 1899. 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
497Calories
14 gProtein
104 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein14 g
Carbohydrates104 g
Fiber2.3 g
Sugars0.5 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium2.8 mg
Potassium197 mg
Calcium27 mg
Iron7.1 mg
Magnesium35 mg
Phosphorus146 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate227 mcg
Choline9.8 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 119. The excerpt below is the record exactly as published.
Graham Puffs—lInegredients—To 1 qt. of Graham flour, add 4% pt. fine white flour, and enough milk or water, a little warm, to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.