Potato Puff

Name: Potato Puff
Ingredients: Two cups of hot or cold mashed potatoes; two eggs; three tablespoons of cream or milk; one tablespoon of butter; salt and pepper to taste

From The Central cook book, 1924

Presented as published in 1924. 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

628Calories

22 gProtein

62 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein22 g

Carbohydrates62 g

Fiber8.7 g

Sugars8.4 g

Total Fat43 g

Saturated Fat15 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat5 g

Omega-30.4 g

Cholesterol463 mg

Sodium1508 mg

Potassium1395 mg

Calcium214 mg

Iron3 mg

Magnesium76 mg

Phosphorus480 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.5 mcg

Vitamin C0.5 mg

Vitamin A403 mcg

Vitamin E2.4 mg

Vitamin K11 mcg

Vitamin B60.7 mg

Vitamin B121.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.7 mg

Folate74 mcg

Choline366 mg

Caffeine0 mg

Water437 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 13. The excerpt below is the record exactly as published.

Potato Puff Left over potatoes may be used as follows: Two cups of hot or cold mashed potatoes, two eggs, three tablespoons of cream or milk, one tablespoon of butter, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.