Rye Puffs

Name: Rye Puffs
Ingredients: one cupful of milk; one tablespoonful of sugar; the yolk of an egg; one cupful of good rye flour; one-half cupful of graham flour; the well-beaten white of the egg

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

929Calories

28 gProtein

170 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories929 kcal

Protein28 g

Carbohydrates170 g

Fiber17 g

Sugars24 g

Total Fat16 g

Saturated Fat6.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol213 mg

Sodium102 mg

Potassium1014 mg

Calcium374 mg

Iron7.2 mg

Magnesium166 mg

Phosphorus731 mg

Zinc4.8 mg

Copper0.5 mg

Manganese3.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A143 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B60.5 mg

Vitamin B121.6 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.9 mg

Folate125 mcg

Choline183 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 28. The excerpt below is the record exactly as published.

Rye Puffs. — Beat together the same as for whole-wheat puffs one cupful of milk, one tablespoonful of sugar, and the yolk of an egg. Add one cupful of good rye flour mixed with one-half cupful of graham flour, and stir in lastly the well-beaten white of the egg

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