Strawberry Puff Served with Boiled Custard
From The Federation cook book, 1910
Serve two ways: with macaroons or without.
Presented as published in 1910. 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
999Calories
14 gProtein
219 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories999 kcal
Protein14 g
Carbohydrates219 g
Fiber0 g
Sugars212 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium504 mg
Calcium96 mg
Iron2.4 mg
Magnesium41 mg
Phosphorus250 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C134 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 20. The excerpt below is the record exactly as published.
Strawberry Puff Served with Boiled Custard 1 cup luscious strawberries 1 cup powdered or granulated sugar 2 eggs 1 pt. fresh milk Macaroons
Cook this with the app: pantry check, scaling, and the assistant.