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Raisin Puffs
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
341Calories
6 gProtein
67 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein5.9 g
Carbohydrates67 g
Fiber2.2 g
Sugars18 g
Total Fat7.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol33 mg
Sodium126 mg
Potassium345 mg
Calcium45 mg
Iron2.7 mg
Magnesium21 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C1.7 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate55 mcg
Choline28 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 144. The excerpt below is the record exactly as published.
Raisin Puffs, Vanilla Sauce Coffee *Raisin Puffs—Beat 2 tablespoons Crisco with % cup sugar till creamy, add 1 beaten egg, 14 teaspoon salt, % cup milk, 1% cups flour sifted with 2 teaspoons baking powder, ¥Y% teaspoon grated nutmeg, and 1 cup chopped raisins
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