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Lemon Puffs
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
685Calories
9 gProtein
158 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories685 kcal
Protein8.7 g
Carbohydrates158 g
Fiber1.9 g
Sugars153 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Cholesterol206 mg
Sodium67 mg
Potassium161 mg
Calcium43 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C35 mg
Vitamin A91 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate43 mcg
Choline171 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 119. The excerpt below is the record exactly as published.
Lemon Puffs—Ineredients—1 lb, of double refined sugar, juice and rinds of 2 lemons, white of I egg, 3 whole eggs
Cook this with the app: pantry check, scaling, and the assistant.