vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puff
From Temperance cook book, 1887
Serves 1
Proper mixing will yield a light and puffy result.
Presented as published in 1887. 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
567Calories
19 gProtein
53 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein19 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.8 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol430 mg
Sodium163 mg
Potassium1419 mg
Calcium98 mg
Iron4.2 mg
Magnesium82 mg
Phosphorus375 mg
Zinc2.2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C59 mg
Vitamin A344 mcg
Vitamin E1.7 mg
Vitamin K8.2 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.3 mg
Folate93 mcg
Choline335 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 51. The excerpt below is the record exactly as published.
POTATO PUFF. Take two coffeecupfuls of cold mashed potato, and stir into it two tablespoonfuls of melted butter, beaten to a white cream, before adding anything else. Then put with this two eggs, whipped very light, and a teacupful of cream, or nice milk, salt it to taste
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