vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puff
From The household cook book, 1902
Serves 2
A fine breakfast dish.
Presented as published in 1902. 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
484Calories
15 gProtein
36 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein15 g
Carbohydrates36 g
Fiber4.4 g
Sugars10 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat3.1 g
Omega-30.3 g
Cholesterol259 mg
Sodium5651 mg
Potassium883 mg
Calcium262 mg
Iron1.5 mg
Magnesium53 mg
Phosphorus365 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C0.2 mg
Vitamin A332 mcg
Vitamin E1.6 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.5 mg
Folate38 mcg
Choline207 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 188. The excerpt below is the record exactly as published.
POTATO PUFF — To 2 cups of mashed potatoes, add 2 table- spoons of melted butter, and beat until light; then mix in it 2 eggs, well beaten, a cup of milk, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.