Potato Puff
From Cookery and housekeeping, 1882
Serves 1
If properly mixed, it will come out light and puffy.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 136. The excerpt below is the record exactly as published.
Potato Puff. (American Recipe.) Take two cupfuls of cold mashed potato, and stir into it two tablespoonfuls of melted butter, beating to a white cream before adding anything else. Then put with this two eggs whipped very light, and a tea- cupful of cream or milk
Cook this with the app: pantry check, scaling, and the assistant.