Light Flour Puffs for Breakfast

Name: Light Flour Puffs for Breakfast
Ingredients: a tumbler of sifted flour; a tumbler of milk; two eggs; a teaspoonful of yeast powder; a teaspoonful of melted butter or lard

From La cuisine creole, 1885

Bake as quickly as possible.

Presented as published in 1885. 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

194Calories

14 gProtein

2 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories194 kcal

Protein14 g

Carbohydrates2 g

Fiber0.8 g

Sugars0.4 g

Total Fat14 g

Saturated Fat4.9 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol376 mg

Sodium144 mg

Potassium168 mg

Calcium57 mg

Iron1.8 mg

Magnesium14 mg

Phosphorus218 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.3 mg

Folate120 mcg

Choline297 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 54. The excerpt below is the record exactly as published.

LIGHT FLOUE PUFPS FOR BEEAKFAST. Take a tumbler of sifted flour, a tumbler of milk and two eggs. Put a teaspoonf ul of yeast powder in the flour before sifting; beat the eggs separately. Mix ail to- gether, and add a teaspoonf ul of melted butter or lard

Cook this with the app: pantry check, scaling, and the assistant.