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Kildare Puffs
From Banquets of the nations, 1911
Serves 6
Serve immediately for best texture.
Presented as published in 1911. 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
350Calories
11 gProtein
36 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein11 g
Carbohydrates36 g
Fiber4.4 g
Sugars30 g
Total Fat20 g
Saturated Fat2.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium295 mg
Calcium110 mg
Iron1.8 mg
Magnesium99 mg
Phosphorus220 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E9.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate27 mcg
Choline92 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 159. The excerpt below is the record exactly as published.
Kildare Puffs. Blanch six ounces of sweet almonds and one and a half ounces of bitter ones ; put them in a mortar and bruise them rather coarsely, adding occasionally a few drops of orange flour water ; whisk the whites of three eggs together with six ounces of castor sugar to a stiff froth, then mix them well with the almonds. Butter some 394 IRELAND small patty-pans, line each with a good puff paste, and put one tablespoonful of the mixture
Cook this with the app: pantry check, scaling, and the assistant.