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Steamed Blueberry Puffs
From The Rural cook book, 1907
Serves 2
The batter should drop easily from the spoon.
Presented as published in 1907. 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
836Calories
23 gProtein
168 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories836 kcal
Protein23 g
Carbohydrates168 g
Fiber0 g
Sugars64 g
Total Fat9.1 g
Saturated Fat2.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol193 mg
Sodium1386 mg
Potassium430 mg
Calcium532 mg
Iron9.1 mg
Magnesium56 mg
Phosphorus456 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D1.6 mcg
Vitamin C9.1 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline158 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 38. The excerpt below is the record exactly as published.
Steamed Blueberry Puffs. — Beat two eg^s until light and thick, with- out separating; add half a cupful of sugar and half a cupful of milk; stft together three level teaspoonfuls of baking powder, half a teaspoon- ful of salt and two cupfuls of flour, stir into the liquid ingredients ; then itir in one cup of blueberries.
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