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Scarborough Puffs

Name: Scarborough Puffs
Yield: 2 servings
Ingredients: Take one pint of new milk; Take out one cupful, and stir into it flour enough to make a thick batter; stir in six eggs, one by one; Add a teaspoonful of salt; less than a tablespoonful of butter

From Temperance cook book, 1887

Serves 2

Presented as published in 1887. 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

444Calories

26 gProtein

50 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories444 kcal

Protein26 g

Carbohydrates50 g

Fiber0 g

Sugars0.6 g

Total Fat21 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol574 mg

Sodium1382 mg

Potassium294 mg

Calcium98 mg

Iron6.2 mg

Magnesium35 mg

Phosphorus366 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)4.3 mg

Folate171 mcg

Choline441 mg

Caffeine0 mg

Water122 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 76. The excerpt below is the record exactly as published.

SCARBOROUGH Purrs. Take one pint of new milk, and boil it. Take out one cupful, and stir into it flour enough to make a thick batter. Pour this into the boiling milk. Stir and boil until the whole is thick enough to hold a silver spoon standing upright. Then take it from the fire, and stir in six eggs, one by one. Add a tea- spoonful of salt, and less than a tablespoonful of butter

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