To Make Puffs

Name: To Make Puffs
Ingredients: Take new milk Curds; season them with Nutmeg; Rose water; Sugar; an Egg or two; a good piece of Butter; a handful of flower

From The closet of Sir Kenelm Digby Knight opened, 1910

You may substitute flour with fine grated bread.

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

1389Calories

26 gProtein

299 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1389 kcal

Protein26 g

Carbohydrates299 g

Fiber0.5 g

Sugars201 g

Total Fat24 g

Saturated Fat3.7 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol403 mg

Sodium148 mg

Potassium323 mg

Calcium88 mg

Iron9 mg

Magnesium51 mg

Phosphorus341 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D2 mcg

Vitamin C0.1 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)8.6 mg

Folate249 mcg

Choline294 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 137. The excerpt below is the record exactly as published.

TO MAKE PUFFS Take new milk Curds,strainedwellfrom thewhey ; then rub them very well ; season them with Nut- meg, Mace, Rose water and Sugar; then take an Egg or two, a good piece of Butter, and a handful of flower

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