vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puff
From Royal Victoria cook book, 1900
Serves 2
Mrs. THos McKEkE.
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
Nutrition per serving
793Calories
15 gProtein
43 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories793 kcal
Protein15 g
Carbohydrates43 g
Fiber7.4 g
Sugars0.2 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol350 mg
Sodium659 mg
Potassium1102 mg
Calcium206 mg
Iron15 mg
Magnesium81 mg
Phosphorus292 mg
Zinc1.9 mg
Copper2 mg
Manganese3 mg
Vitamin D1 mcg
Vitamin C12 mg
Vitamin A218 mcg
Vitamin E1 mg
Vitamin K4.4 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate47 mcg
Choline151 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
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.—Two cups of cold mashed potatoes, 3 tablespoons melted butter beaten to a cream, add 2 well- beaten eggs, 1 cup cream. Pour in a deep dish and bake in a quick oven. Mrs. THos McKEkE. STUFFED POTATOES.—Wash, scrub and bake 6 good sized potatoes; when done cut a small piece off one end, scoop out the potato into a hot bowl, mash and add 1 good tablespoon butter, 2 of hot milk, and salt and pepper to taste. Beat the whites of two eggs stiff, and mix into the potato ; fill the skins with the mixture, heap- ing lightly on the top; brown slightly. Mrs. J. N. HAMILTon. CORN OYSTERS.—Grate green corn and to every pint add 2 well-beaten eggs
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