Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four ounces of butter
- two ounces of sugar
- five ounces of sifted flour
- three eggs beaten separately
- four pieces
Directions
Get soft ripe peaches; mash them through a sieve ; then sweeten and freeze. Apples may be stewed and mashed and frozen also.
FRENCH PUFFS. '
' Mix together four ounces of butter, and two ounces of sugar, three eggs beaten separately, and five ounces of sifted flour ; cut a sheet of paper into four pieces; spread them with batter; drop the batter with a tea spoon in the form of balls on the paper; immerse the paper into boiling lard; and as they cook drop them ofi", and fry them a light brown ; drain them on a sieve covered with' paper, to absorb the grease; dust fine sugar over them; and eat them with sugar, butter, and wine, beaten together.