dairy-freenut-freesoy-freefish-freeshellfish-free
Puff, a Good Light One
From Consult me, 1902
Serves 2
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
37Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein0.9 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium11 mg
Calcium1.5 mg
Iron0.4 mg
Magnesium2.1 mg
Phosphorus8.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Alcohol1.2 g
Water3.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 404. The excerpt below is the record exactly as published.
PUFF, a Good light one. — Mix 2 spoonfuls of flour, a little grated lemon peel, some nutmeg, $ spoonful of brandy, a little loaf sugar, and 1 egg ; then fry it enough, but not brown ; beat it in a mortar with 5 eggs, whites and yolk3 ; put a quantity of lard
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