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Puffs, French
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
854Calories
13 gProtein
28 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories854 kcal
Protein13 g
Carbohydrates28 g
Fiber0.1 g
Sugars11 g
Total Fat77 g
Saturated Fat29 g
Monounsaturated Fat34 g
Polyunsaturated Fat9.2 g
Omega-30 g
Cholesterol375 mg
Sodium127 mg
Potassium148 mg
Calcium52 mg
Iron2.6 mg
Magnesium16 mg
Phosphorus188 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate73 mcg
Choline279 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 72. The excerpt below is the record exactly as published.
Puffs, French CAKES Raisin Cake Puffs, French. — Take a pint of new milk, boil half, and mix the other half very smoothly with four heaped table- spoonfuls of fine flour ; then add it to the boiling milk, and boil it until it is a stiff paste. When cold, take the yolks of five eggs, the whites of two, a table-spoonful of pulverized sugar, and beat the whole into a light batter in a marble mortar ; then drop it from a spoon into boiling lard, fry a light brown, and serve it up with sifted sugar over each. A small piece of any candied fruit
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