vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
German Potato Puffer
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
A favorite dish in Germany.
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
707Calories
43 gProtein
22 gCarbs
49 gFat
Full nutrition (30 nutrients)
Calories707 kcal
Protein43 g
Carbohydrates22 g
Fiber2.5 g
Total Fat49 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium191 mg
Potassium325 mg
Calcium43 mg
Iron4.8 mg
Magnesium24 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0 mcg
Vitamin E8.5 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.2 mg
Folate14 mcg
Water275 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 216. The excerpt below is the record exactly as published.
German Potato Puffer. — ( Countess Munster.) — Take the largest Potatoes you can get, skin them, wash, and grate them, and press them in a cloth as dry as you can. To a heaped plateful of the grated Potato add a tablespoonful of flour, six yolks of eggs, some salt, and two tablespoonfuls of cream. Stir in lightly the whipped whites of the six eggs
Cook this with the app: pantry check, scaling, and the assistant.