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Rhubarb Puffs
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
502Calories
8 gProtein
108 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein8.3 g
Carbohydrates108 g
Fiber2 g
Sugars103 g
Total Fat17 g
Saturated Fat2.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol221 mg
Sodium325 mg
Potassium443 mg
Calcium295 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus197 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C9 mg
Vitamin A95 mcg
Vitamin E0.8 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline159 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 50. The excerpt below is the record exactly as published.
Rhubarb Puffs, — One cupful of finely chopped rhubarb, one cupful of sugar, two tablespoon fuls of butter creamed with tlie sugar, add two well-beaten eggs, one-quarter of a cup of milk, flour with one teaspoonful of baking powder
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