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Steam Puffs
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
368Calories
8 gProtein
66 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein7.5 g
Carbohydrates66 g
Fiber2.1 g
Sugars8.4 g
Total Fat9.7 g
Saturated Fat5.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol81 mg
Sodium270 mg
Potassium343 mg
Calcium159 mg
Iron3.7 mg
Magnesium23 mg
Phosphorus153 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C1.7 mg
Vitamin A88 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate76 mcg
Choline51 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 78. The excerpt below is the record exactly as published.
Steam Puffs Two eggs, two cups flour, four tablespoons sugar, four of melted butter, one cup sweet milk, one cup chopped raisins, three teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.