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Strawberry Puffs
From The Pattern cook-book, 1890
Serves 4
Serve immediately as the puffs fall quickly.
Presented as published in 1890. 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
390Calories
5 gProtein
92 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories390 kcal
Protein4.9 g
Carbohydrates92 g
Fiber0 g
Sugars61 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1751 mg
Potassium406 mg
Calcium46 mg
Iron2.4 mg
Magnesium37 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 189. The excerpt below is the record exactly as published.
spoonful of salt. One quart of strawberries. Sweet milk. Sugar. Stir the powder into the flour, and add milk, stirring all the time until a rather thick batter is formed. Have ready six well greased tea-cups, the hulled strawberries and a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.