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Puffs
From How we cook in Tennessee .., 1906
Serves 4
Recipe by Mrs. Reese Lillard.
Presented as published in 1906. 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
19Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories19 kcal
Protein0.4 g
Carbohydrates2.9 g
Fiber0 g
Sugars0.5 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.1 mg
Sodium61 mg
Potassium10 mg
Calcium3.2 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus29 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.6 mcg
Caffeine0 mg
Water2.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 73. The excerpt below is the record exactly as published.
Puffs. — Take soda biscuit dough, roll very thin, cut into squares and fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.