vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puff
From The household (of the Detroit free press), 1886
Serves 2
Serve in the dish it was cooked.
Presented as published in 1886. 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
436Calories
15 gProtein
36 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein15 g
Carbohydrates36 g
Fiber4.4 g
Sugars10 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.9 g
Omega-30.2 g
Cholesterol245 mg
Sodium800 mg
Potassium881 mg
Calcium257 mg
Iron1.5 mg
Magnesium53 mg
Phosphorus363 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C0.2 mg
Vitamin A286 mcg
Vitamin E1.4 mg
Vitamin K6.1 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.5 mg
Folate37 mcg
Choline206 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 526. The excerpt below is the record exactly as published.
POTATO PUFF. To each two cups of mashed potatoes add one tablespoonful of melted butter and beat to a cream ; put with this two eggs whipped light, and a cup of milk, salting to taste
Cook this with the app: pantry check, scaling, and the assistant.