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Puffs
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
622Calories
24 gProtein
106 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein24 g
Carbohydrates106 g
Fiber0 g
Sugars8.9 g
Total Fat11 g
Saturated Fat4.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol161 mg
Sodium125 mg
Potassium496 mg
Calcium270 mg
Iron7.7 mg
Magnesium60 mg
Phosphorus394 mg
Zinc2.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.7 mg
Folate218 mcg
Choline143 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 11. The excerpt below is the record exactly as published.
Puffs Two cups Graham flour, one cup flour, two cups milk, two teaspoons cream tartar, one teaspoon soda, two teaspoons sugar, one teaspoon salt. Blueberry Cake Four cups flour, one cup milk, one cup sugar, two eggs, half a cup melted butter, one and a half teaspoons cream tartar, one teaspoon baking soda, one pint of berries rubbed in a dish of flour. Tea Cake Two eggs, two tablespoons of melted butter, two tablespoons sugar, one pint flour, one cup milk, two teaspoons cream of tartar, one teaspoon soda. — J. S. P. Buns One cup sugar, one cup yeast, three cups milk, flour for batter over night. Add in the morning one cup butter, one and a half cups sugar, spice to taste, knead, cut and put into pans and raise four or five hours; add two cups currants. Dip Cake One pint of milk, scant pint of flour, three eggs, a little salt
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