Scarboro Puffs
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Serve with whipped cream.
Presented as published in 1894. 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
2162Calories
37 gProtein
254 gCarbs
126 gFat
Full nutrition (31 nutrients)
Calories2162 kcal
Protein37 g
Carbohydrates254 g
Sugars248 g
Total Fat126 g
Saturated Fat66 g
Monounsaturated Fat24 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol390 mg
Sodium422 mg
Potassium1696 mg
Calcium1346 mg
Iron0.1 mg
Magnesium131 mg
Phosphorus1121 mg
Zinc4.6 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K5.6 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.2 mg
Folate0 mcg
Choline174 mg
Water997 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 15. The excerpt below is the record exactly as published.
Scarboro Puffs. One quart milk, one tablespoon butter, twelve eggs, little salt; boil the milk, and while boiling, stir in flour until the batter is stiff enough for the spoon to stand up in when cold; after it is cold, stir in the butter, and one egg at a time without beat- ing; drop from a spoon into hot lard and fry a light brown; roll while hot in sugar and cinnamon, mixed. Sauce: To a cup of cream, beaten to a froth, add one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.