Potato Puff
From Royal Victoria cook book, 1900
Serves 2
A light and fluffy side dish.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 20. The excerpt below is the record exactly as published.
POTATO PUFF.—Stir 2 cups mashed potatoes, 2 tablespoons melted butter and some salt to a fine, light, and creamy condition, add two eggs well beaten separately, and six tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.