vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Puff Paste
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
181Calories
6 gProtein
37 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein5.9 g
Carbohydrates37 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium69 mg
Potassium73 mg
Calcium45 mg
Iron2.8 mg
Magnesium13 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate78 mcg
Choline18 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 123. The excerpt below is the record exactly as published.
a pinch of salt, half cup sugar. Cook this in double bciler and flavor. After it is cool put in two-thirds cup chopped walnuts. Serve with whipped cream. XO. 50. PICKLED FIGS. (Miss) Evelyn Dooly, 623 Court street, Los Angelss.— Three pounds ripe figs, one pound sugar, half pint vinegar, half lemon sliced thin. Season with whole cloves, cinnamon and allspice. Put vinegar, sugar and spices togsther; let come to a boil, then drop in fruit and cook Until tender. Put into stone jar. XO. 51. PUFF PASTE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Three cups flour, ons teaspoon baking powder, a COOKING AND OTHER RECIPES. 73 pinch of salt, one egg
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