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Lemon Puffs
From The household (of the Detroit free press), 1886
Serves 1
Sauce for Puffs: One cup sugar, one-half cup butter, one egg, one lemon (all the juice), one-half rind (grated), one teaspoonful nutmeg, three tablespoonfuls each of boiling water, cream, butter and sugar; beat all hard ten minutes.
Presented as published in 1886. 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
1006Calories
36 gProtein
182 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1006 kcal
Protein36 g
Carbohydrates182 g
Fiber11 g
Sugars72 g
Total Fat29 g
Saturated Fat5.6 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol595 mg
Sodium242 mg
Potassium610 mg
Calcium301 mg
Iron11 mg
Magnesium72 mg
Phosphorus493 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D3.4 mcg
Vitamin C129 mg
Vitamin A258 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)9 mg
Folate284 mcg
Choline458 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 362. The excerpt below is the record exactly as published.
LEMON PUFFS. One cup prepared flour, one-half cup powdered sugar, one table- spoonful butter, three eggs beaten stiff (strain yolks), a little salt, one grated lemon peel, three tablespoonfuls milk
Cook this with the app: pantry check, scaling, and the assistant.