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Plain Puffs

Name: Plain Puffs
Yield: 3 servings
Ingredients: Yolks of 6 eggs; 1 pint sweet milk; a large pinch of salt; whites of 6 eggs; flour

From The white ribbon cook book, 1894

Serves 3

Presented as published in 1894. 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

317Calories

26 gProtein

8 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories317 kcal

Protein26 g

Carbohydrates7.9 g

Fiber0 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium3518 mg

Potassium288 mg

Calcium116 mg

Iron4 mg

Magnesium26 mg

Phosphorus405 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.7 mg

Folate107 mcg

Choline588 mg

Caffeine0 mg

Water153 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 99. The excerpt below is the record exactly as published.

Plain Puffs — Yolks of 6 eggs, 1 pint sweet milk, a large pinch of salt, whites of 6 eggs, flour

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