Yankee Puffs

Name: Yankee Puffs
Ingredients: 1 Mi cups flour; M4 teaspoon salt; scant teaspoon Royal Baking Powder; 1 tablespoon sugar; Cream 1 tablespoon butter; beaten yolks of 2 oggs; 1% cups milk; Ml teaspoon vanilla; whipped whites of 2 eggs

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1081Calories

38 gProtein

178 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1081 kcal

Protein38 g

Carbohydrates178 g

Fiber0 g

Sugars31 g

Total Fat35 g

Saturated Fat10 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol443 mg

Sodium1677 mg

Potassium851 mg

Calcium859 mg

Iron12 mg

Magnesium98 mg

Phosphorus1148 mg

Zinc3.7 mg

Copper0.3 mg

Manganese1.5 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A247 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)13 mg

Folate351 mcg

Choline344 mg

Caffeine0 mg

Water363 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 17. The excerpt below is the record exactly as published.

Yankee Puffs. — Mix together 1 Mi cups flour, M4 teaspoon salt, scant teaspoon Royal Baking Powder, 1 tablespoon sugar. Cream 1 table- spoon butter, add the beaten yolks of 2 oggs, then alternately the dry mixture and 1% cups milk. Ml teaspoon vanilla, whipped whites of 2 eggs

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