dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jam Puffs
From The King's College Hospital book of cooking recipes, 1907
Serves 12
Cost, £d. each.
Presented as published in 1907. 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
727Calories
2 gProtein
17 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein2.4 g
Carbohydrates17 g
Fiber0.4 g
Sugars0.3 g
Total Fat72 g
Saturated Fat21 g
Monounsaturated Fat31 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol75 mg
Sodium96 mg
Potassium78 mg
Calcium32 mg
Iron1.2 mg
Magnesium7.8 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate31 mcg
Choline89 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 50. The excerpt below is the record exactly as published.
Jam Puffs. J-Ib. Flour. 30ZS. Dripping. 1 teaspoonful Baking Powder. Mb. mashed Potatoes
Cook this with the app: pantry check, scaling, and the assistant.