vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
American Potato Puff
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
If properly mixed, this dish comes out very light and puffy.
Presented as published in 1898. 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
672Calories
11 gProtein
25 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein11 g
Carbohydrates25 g
Fiber2.4 g
Sugars1.1 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol340 mg
Sodium4954 mg
Potassium669 mg
Calcium122 mg
Iron1.8 mg
Magnesium40 mg
Phosphorus236 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C22 mg
Vitamin A172 mcg
Vitamin E0.8 mg
Vitamin K6.3 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate41 mcg
Choline163 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 211. The excerpt below is the record exactly as published.
American Potato Puff. — Take one breakfastcupful of cold mashed Potato, and stir into it two tablespoonfuls of melted butter, beating to a white cream before adding anything else. Then put in two eggs whipped very light, a little salt, and a teacupful of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.