vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ice Cream Puffs
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
105Calories
3 gProtein
7 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein2.6 g
Carbohydrates7.3 g
Fiber0.3 g
Sugars1.4 g
Total Fat7.4 g
Saturated Fat1.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.9 g
Cholesterol47 mg
Sodium784 mg
Potassium68 mg
Calcium17 mg
Iron0.6 mg
Magnesium4.8 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C19 mg
Vitamin A83 mcg
Vitamin E0.8 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline30 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 74. The excerpt below is the record exactly as published.
ICE CREAM PUFFS. Buy or make cream puff shells. Remove the tops and fill the lower section with vanilla ice cream, piling it high. Put on top section lightly and over all pour a hot chocolate sauce
Cook this with the app: pantry check, scaling, and the assistant.