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 — Two cups milk, two eggs, two cups flour
Cook this with the app: pantry check, scaling, and the assistant.