Vienna Puffs

Name: Vienna Puffs
Ingredients: Crumble }^ yeast cake; into i cup warm water; % teacup sugar; add to it i pint flour; one tablespoonful butter; % teaspoonful salt; i tablespoonful sugar; and 1 egg

From Delicate dishes, 1896

A. F. S.

Presented as published in 1896. 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

1425Calories

34 gProtein

307 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1425 kcal

Protein34 g

Carbohydrates307 g

Fiber0 g

Sugars113 g

Total Fat20 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol217 mg

Sodium1255 mg

Potassium415 mg

Calcium86 mg

Iron15 mg

Magnesium76 mg

Phosphorus372 mg

Zinc2.5 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)17 mg

Folate425 mcg

Choline147 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Delicate dishes (1896), page 17. The excerpt below is the record exactly as published.

VIENNA PUFFS. Crumble }^ yeast cake into i cup warm water, add % teacup sugar and set it in a warm place until it rises to the surface, add to it i pint flour, one tablespoonful butter, % teaspoonful salt, i tablespoonful sugar and i egg

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