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Puffs for Dessert

Name: Puffs for Dessert
Yield: 5 servings
Ingredients: 1 pt. of milk and cream; the white of 4 eggs beaten to a stiff froth; 1 heaping cup of sifted flour; 1 scant cup of powdered sugar; a little grated lemon peel; a little salt

From The Ideal cook book, 1899

Serves 5

Presented as published in 1899. 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

542Calories

7 gProtein

50 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories542 kcal

Protein7.3 g

Carbohydrates50 g

Fiber0 g

Sugars26 g

Total Fat35 g

Saturated Fat20 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat0 g

Cholesterol100 mg

Sodium21 mg

Potassium129 mg

Calcium65 mg

Iron1.4 mg

Magnesium13 mg

Phosphorus83 mg

Zinc0.4 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate40 mcg

Choline0 mg

Caffeine0 mg

Water80 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 119. The excerpt below is the record exactly as published.

Puffs for Dessert—lIngredients-—1 pt. of milk and cream, the white of 4 eggs beaten to a stiff froth, 1 heaping cup of sifted flour, I scant cup of powdered sugar, add a little grated lemon peel and a little salt

Cook this with the app: pantry check, scaling, and the assistant.