vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Honey Puffs
From The Portland Woman's Exchange Cook Book, 1913
Serves 12
Presented as published in 1913. 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
316Calories
2 gProtein
58 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein1.7 g
Carbohydrates58 g
Fiber0.8 g
Sugars56 g
Total Fat10 g
Saturated Fat4.2 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol20 mg
Sodium813 mg
Potassium67 mg
Calcium29 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline3.3 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 93. The excerpt below is the record exactly as published.
Honey Puffs. Boil 3 cups sugar and 1 cup cream until it will almost thread; add J4 cup honey; cook to the soft ball stage (or from 238 to 242 degrees) . Take from fire and beat the stiffly beaten white of an egg into it. Beat 1 minute and add Yi ^^P ^nely chopped nuts. Beat until firm, and creamy and shape into between the fingers with a wet napkin. Press half a walnut meat on each side of the ball. A speck of salt
Cook this with the app: pantry check, scaling, and the assistant.