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Puffs for Dessert
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
489Calories
8 gProtein
42 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein8.1 g
Carbohydrates42 g
Fiber0 g
Sugars22 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol208 mg
Sodium65 mg
Potassium154 mg
Calcium73 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus135 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate49 mcg
Choline98 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 99. The excerpt below is the record exactly as published.
Puffs for Dessert — One pint milk and cream, the whites of 4 eggs beaten to a stiff froth, 1 heap- ing cup sifted flour, 1 scant cup powdered sugar; add a little grated lemon peel and a little salt
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