vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Puffs (Bouchees de Fraise)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with whipped cream in the centre. Garnish with spun sugar all around.
Presented as published in 1918. 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
202Calories
29 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein29 g
Carbohydrates20 g
Fiber0 g
Sugars12 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium64 mg
Potassium416 mg
Calcium61 mg
Iron1 mg
Magnesium39 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C152 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.8 mcg
Choline13 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 521. The excerpt below is the record exactly as published.
Strawberry Puffs ( Bouchees de Fraise ) a la Chantilly Make round pieces of puff paste, and bake. When baked, split in halves and fill with a little strawberry jelly or fresh strawberries. To one cup of mashed strawberries four tablespoons dissolved Cox’s gelatine, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.