Nut Butter Puffs

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

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

1006Calories

37 gProtein

195 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1006 kcal

Protein37 g

Carbohydrates195 g

Fiber0 g

Sugars0.2 g

Total Fat19 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol217 mg

Sodium77 mg

Potassium413 mg

Calcium78 mg

Iron15 mg

Magnesium73 mg

Phosphorus372 mg

Zinc2.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate425 mcg

Choline147 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 94. The excerpt below is the record exactly as published.

Nut Butter Puffs.— Mix together to an emulsion one heaping tablespoonful of nut butter in 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 Hour ; lastly add the well-beaten white of the egg

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