Potato Puff
From The housekeeper's companion, 1883
It will puff up quite light.
Presented as published in 1883. 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
1123Calories
24 gProtein
65 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1123 kcal
Protein24 g
Carbohydrates65 g
Fiber8.7 g
Sugars8.4 g
Total Fat86 g
Saturated Fat47 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.9 g
Omega-30.5 g
Cholesterol580 mg
Sodium1528 mg
Potassium1484 mg
Calcium272 mg
Iron3 mg
Magnesium82 mg
Phosphorus534 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0.5 mg
Vitamin A587 mcg
Vitamin E3 mg
Vitamin K15 mcg
Vitamin B60.7 mg
Vitamin B121.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.8 mg
Folate75 mcg
Choline371 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 120. The excerpt below is the record exactly as published.
Potato Puff. — Stir two cupfuls of mashed potatoes, two tablespoonfuls of melted butter and some salt to a light, fine and creamy condition; then add two eggs, well beaten (separately) and six tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.