Potato Puff
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
972Calories
8 gProtein
41 gCarbs
98 gFat
Full nutrition (33 nutrients)
Calories972 kcal
Protein7.8 g
Carbohydrates41 g
Fiber2.8 g
Sugars1.4 g
Total Fat98 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.1 g
Cholesterol282 mg
Sodium58 mg
Potassium830 mg
Calcium159 mg
Iron0.5 mg
Magnesium49 mg
Phosphorus210 mg
Zinc1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate16 mcg
Choline21 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 76. The excerpt below is the record exactly as published.
Potato Puff. — Press boiled potatoes through vegetable press. For each cupful add 1 tablespoon of butter, A cup milk or cream, 1 egg, yolk and white beaten sepa¬ rately. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.