Potato Puff

Ingredients

• Two teacups mashed potatos
• two tablespoons melted butter
• three eggs beaten very light
• one cup cream
• salt to taste
• and pepper to taste

Method

1. 1

   Beat mashed potatos with butter, add eggs and cream, season, and bake until set and brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 67. The excerpt below is the record exactly as published.

POTATO PUFF. Two teacups mashed potatos, beaten to a cream with two, tablespoons melted butter, three eggs beaten very light, one cup cream, salt and pepper to taste. Bake in baking dish until set,, and brown; dress with parsley. Mrs. Jerry Conroy. i» POTATO PUFF. Peel and boil about six large potatos. When soft and dry, beat them briskly with a little salt and two tablespoonfuls of butter till white and creamy. Now add the yolks of two eggs well beaten, and two tablespoonfuls of cream. About twenty minutes before the potato is wanted whip the whites of. two eggs till firm, mix them lightly with the mashed potato, turn into a deep dish and bake till brown. If successfully managed, the potato will be light, puffy and delicious. Mrs. William S. Cross. POTATO PUFF. Cold potatos two cups, melted butter two tablespoonfuls, eggs two, milk half cup, salt a pinch. Beat in butter, salt and milk, lastly eggs ; whip to a cream and bake a light brown. Mrs. Walton. STUFFED POTATOS. Choose six or eight nice, large potatos, bake until done; cut them in half, lengthwise, scoop out the inside and mash, with two tablespoonfuls of butter, half a cup of cream, the yolks of * 8 108 LANDMARKS CLUB COOK BOOK. two eggs beaten light ; salt to taste

Cook this with the app: pantry check, scaling, and the assistant.