Graham Puffs

Name: Graham Puffs
Ingredients: one pint of unskimmed milk; the yolk of one egg; one pint and three or four tablespoonfuls of graham flour; the white of the egg

From Every-day dishes and every-day work, 1897

Ensure the mixture is light and foamy before baking.

Presented as published in 1897. 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

1583Calories

63 gProtein

266 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1583 kcal

Protein63 g

Carbohydrates266 g

Fiber0 g

Sugars24 g

Total Fat30 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium333 mg

Potassium1295 mg

Calcium715 mg

Iron19 mg

Magnesium154 mg

Phosphorus1029 mg

Zinc5.6 mg

Copper0.6 mg

Manganese2.4 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B123.5 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2.5 mg

Niacin (B3)22 mg

Folate549 mcg

Choline381 mg

Caffeine0 mg

Water536 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 28. The excerpt below is the record exactly as published.

Graham Puffs.— Beat together vigorously until full of air bubbles, one pint of unskimmed milk, the yolk of one egg, and one pint and three or four tablespoonfuls of graham flour, added a little at a time. When the mixture is light and foamy through- out, stir in lightly and evenly the white of the egg

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