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Puffs, Lemon
From Harper's cook book encyclopædia, 1902
Serves 1
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
1032Calories
10 gProtein
254 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1032 kcal
Protein9.6 g
Carbohydrates254 g
Fiber8.4 g
Sugars234 g
Total Fat6.4 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium79 mg
Potassium488 mg
Calcium108 mg
Iron2.8 mg
Magnesium31 mg
Phosphorus147 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C159 mg
Vitamin A83 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate57 mcg
Choline162 mg
Caffeine0 mg
Water305 g
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, Lemon. — Sift Yz lb. of fine white sugar, grate the rind from three lemons, then whip up an egg to a froth
Cook this with the app: pantry check, scaling, and the assistant.