vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Puff-Ball Doughnuts
From Original White House Cookbook, 1887
Serves 6
Eaten fresh and warm, they are a delicious breakfast dish.
Presented as published in 1887. 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
187Calories
3 gProtein
36 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein3.4 g
Carbohydrates36 g
Fiber0.9 g
Sugars34 g
Total Fat4 g
Saturated Fat1.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium1810 mg
Potassium50 mg
Calcium110 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 203. The excerpt below is the record exactly as published.
PUFF-BALL DOUGHNUTS. These doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg and flour enough to permit the spoon to stand upright in the mixture ; add two heaping teaspoonfuls of baking powder
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