Name: Puff Balls
Ingredients: one half inch thick; pepper; salt

Puff Balls

Ingredients

one half inch thick
pepper
salt

Directions

All are edible when gathered at the white stage. Cut them in slices one half inch thick. Either saute them in butter, or dip them in beaten egg, and fry in hot fat or cook on a griddle. Season with pepper and salt.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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