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Graham Puffs
From Miss Parloa's kitchen companion, 1887
Serves 2
They should be four times their original size.
Presented as published in 1887. 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
555Calories
24 gProtein
67 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein24 g
Carbohydrates67 g
Fiber0 g
Sugars18 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol323 mg
Sodium1368 mg
Potassium556 mg
Calcium356 mg
Iron4.9 mg
Magnesium55 mg
Phosphorus464 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A244 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)4.5 mg
Folate136 mcg
Choline265 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 429. The excerpt below is the record exactly as published.
Graham Puffs. There must be taken for these puffs a pint of milk, three eggs, half a pint of sifted graham, half a pint of sifted flour, one table-spoonful of sugar, one teaspoonful of salt, and one table-spoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.