vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puff
From The Pattern cook-book, 1890
Serves 1
The potatoes should come out light and puffy.
Presented as published in 1890. 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
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 110. The excerpt below is the record exactly as published.
POTATO PUFF. Two cupfuls of cold mashed potato. Two eggs. Salt and pepper to taste. Two table-spoonfuls of butter. One tea-cupful of milk.
Cook this with the app: pantry check, scaling, and the assistant.