Wheat Puffs
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
1353Calories
56 gProtein
217 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1353 kcal
Protein56 g
Carbohydrates217 g
Fiber0 g
Sugars24 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium332 mg
Potassium1210 mg
Calcium703 mg
Iron16 mg
Magnesium137 mg
Phosphorus961 mg
Zinc5.1 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)17 mg
Folate448 mcg
Choline381 mg
Caffeine0 mg
Water530 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 20. The excerpt below is the record exactly as published.
Wheat Puffs. Egg Tirnhales with Cheese, — Six eggs, one 75 WHAT TO EAT — HOW TO SERVE IT gill milk, salt and pepper to taste, two table- spoonfuls grated cheese. Beat the eggs well without separating the yolks and whites, add the milk and seasoning, stir in the cheese, and pour into well-greased little tin pans Avith straight sides ; set these in a pan of hot wa- ter, and bake in the oven ; when the egg is firm, turn out on a flat dish, and pour a white sauce over them. Lyonnaise Potatoes. — Slice cold boiled po- tatoes into neat rounds ; cut a medium-sized onion into thin slices, and put it with a good tablespoonful of butter or bacon dripping into the frying-pan ; when the onion is colored, add the potatoes, about two cupf uls, and stir them about until they are a light brown. Strew with chopped parsley, and serve. Wheat Puffs — Two cups milk, two eggs, two cups flour
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