Potato Puff
From A text-book of cooking, 1915
The egg may also be added unbeaten to the potatoes.
Presented as published in 1915. 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
575Calories
16 gProtein
63 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein16 g
Carbohydrates63 g
Fiber8.7 g
Sugars9.7 g
Total Fat40 g
Saturated Fat14 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat4.1 g
Omega-30.4 g
Cholesterol281 mg
Sodium3782 mg
Potassium1373 mg
Calcium225 mg
Iron2.1 mg
Magnesium74 mg
Phosphorus412 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C0.5 mg
Vitamin A332 mcg
Vitamin E1.9 mg
Vitamin K11 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.7 mg
Folate51 mcg
Choline224 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 109. The excerpt below is the record exactly as published.
POTATO PUFF 2 cupfuls mashed potatoes 1 teaspoonful salt 2 tablespoonfuls milk Pepper 1 tablespoonful butter 1 egg
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