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Molly Puffs
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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
289Calories
9 gProtein
40 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein9.3 g
Carbohydrates40 g
Fiber11 g
Sugars2.6 g
Total Fat11 g
Saturated Fat1.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol62 mg
Sodium30 mg
Potassium370 mg
Calcium76 mg
Iron2.5 mg
Magnesium120 mg
Phosphorus279 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline65 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 71. The excerpt below is the record exactly as published.
MOLLY PUFFS. One cup of Indian meal scalded; when it cools add two cups of rye flour, two eggs, one tablespoonful of brown sugar, and a teaspoonful of Equity baking-powder
Cook this with the app: pantry check, scaling, and the assistant.