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Light Flour Puffs for Breakfast
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
292Calories
17 gProtein
22 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein17 g
Carbohydrates22 g
Fiber0.8 g
Sugars1.6 g
Total Fat15 g
Saturated Fat5.9 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol385 mg
Sodium154 mg
Potassium240 mg
Calcium94 mg
Iron3.2 mg
Magnesium23 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate160 mcg
Choline300 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 94. The excerpt below is the record exactly as published.
LIGHT FLOUR PUFFS FOR BREAKFAST. Take a tumbler of sifted flour, a tumbler of milk and two eggs. Put a teaspoonful of yeast powder in the flour before sifting ; beat the eggs separately. Mix all The Complete Cook Book. 199 together, and add a teaspoonful of melted butter or lard just before bakiog in little fancy pans. Put salt in the flour with the yeast powder
Cook this with the app: pantry check, scaling, and the assistant.