Tea Puffs

Name: Tea Puffs
Ingredients: two and one-quarter cups flour; three cups milk; three eggs; three teaspoons melted butter; a little salt

From Mother Hubbard's cupboard, 1887

Recipe by Mrs. Geo. Darling.

Presented as published in 1887. 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

1568Calories

55 gProtein

252 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1568 kcal

Protein55 g

Carbohydrates252 g

Fiber0 g

Sugars35 g

Total Fat38 g

Saturated Fat20 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol117 mg

Sodium285 mg

Potassium1484 mg

Calcium956 mg

Iron16 mg

Magnesium163 mg

Phosphorus1046 mg

Zinc5.1 mg

Copper0.4 mg

Manganese2.1 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A326 mcg

Vitamin E0.7 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)20 mg

Folate452 mcg

Choline133 mg

Caffeine0 mg

Water674 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 11. The excerpt below is the record exactly as published.

TEA PUFFS. Two and one-quarter cups flour, three cups milk, three eggs — whites and yolks beaten separately; three teaspoons melted butter, a little salt

Cook this with the app: pantry check, scaling, and the assistant.