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Norfolk Pudding Puffs
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
1104Calories
26 gProtein
28 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories1104 kcal
Protein26 g
Carbohydrates28 g
Fiber0 g
Sugars0.6 g
Total Fat98 g
Saturated Fat52 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol799 mg
Sodium262 mg
Potassium466 mg
Calcium232 mg
Iron3.9 mg
Magnesium38 mg
Phosphorus456 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K6.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate108 mcg
Choline441 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 345. The excerpt below is the record exactly as published.
NORFOLK PUDDING PUFFS.— Mix three eggs, three tablespoonfuls of flour, half a pint of NOS 2 77 OCI cream, and two tablespoonfuls of orange- flower or rose-water; sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.