Savory Puffs
From The "ideal" cookery book, 1902
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
439Calories
14 gProtein
84 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories439 kcal
Protein14 g
Carbohydrates84 g
Fiber4.8 g
Sugars1.9 g
Total Fat5.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium1041 mg
Calcium38 mg
Iron5 mg
Magnesium67 mg
Phosphorus191 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.2 mg
Folate125 mcg
Choline27 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 2. The excerpt below is the record exactly as published.
Savoury Puffs. £-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt, and cold meat
Cook this with the app: pantry check, scaling, and the assistant.