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Wheat Puffs

Name: Wheat Puffs
Yield: 6 servings
Ingredients: Two eggs; One pint of sweet milk; One table-spoonful of melted butter; One tea-spoonful of baking powder; One tea-spoonful of salt; Flour to thicken

From The Pattern cook-book, 1890

Serves 6

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

56Calories

3 gProtein

4 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories56 kcal

Protein2.6 g

Carbohydrates3.5 g

Fiber0 g

Sugars0.1 g

Total Fat3.5 g

Saturated Fat1.7 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol67 mg

Sodium491 mg

Potassium29 mg

Calcium54 mg

Iron0.6 mg

Magnesium3.4 mg

Phosphorus54 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A42 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate15 mcg

Choline49 mg

Caffeine0 mg

Water14 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 160. The excerpt below is the record exactly as published.

WHEAT PUFFS. Two eggs. One pint of sweet milk. One table-spoonful of melted butter. One tea-spoonful of baking powder. One tea-spoonful of salt. Flour to thicken

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