Potato Puff
From My best 250 recipes, 1907
Serve with roasted or broiled beef.
Presented as published in 1907. 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
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 31. The excerpt below is the record exactly as published.
POTATO PUFF Put a pint of cold mashed potatoes in a saucepan ; add half a cupful of milk ; stir, and beat until the potatoes are hot and smooth. Take from the fire, fold in the well-beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.