Nut Butter Puffs

Name: Nut Butter Puffs
Ingredients: one heaping tablespoonful of Nut Butter; one cup of soft ice-water; two cups of whole-wheat flour; the yolk of one egg; the well-beaten white of the egg

From Healthful cookery, 1904

Presented as published in 1904. 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

991Calories

33 gProtein

195 gCarbs

20 gFat

Full nutrition (21 nutrients)

Calories991 kcal

Protein33 g

Carbohydrates195 g

Total Fat20 g

Cholesterol31 mg

Sodium6.4 mg

Potassium344 mg

Calcium50 mg

Iron14 mg

Magnesium67 mg

Phosphorus273 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin E1 mg

Vitamin B60.2 mg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)17 mg

Folate401 mcg

Water62 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 13. The excerpt below is the record exactly as published.

Nut Butter Puffs. — Mix together to an emul- sion one heaping tablespoonful of Nut Butter in 46 Healthful Cookery one cup of soft ice-water; add the yolk of one egg, and beat until full of air bubbles. Then sift in slowly, beating thoroughly meanwhile, two cups of whole-wheat flour. Lastly add the well-beaten white of the egg

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