Potato Puff
From Council cook book, 1908
If properly mixed, it will come out light, puffy, and delectable.
Presented as published in 1908. 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
1393Calories
30 gProtein
87 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories1393 kcal
Protein30 g
Carbohydrates87 g
Fiber15 g
Sugars0.4 g
Total Fat104 g
Saturated Fat58 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol642 mg
Sodium1316 mg
Potassium2198 mg
Calcium405 mg
Iron29 mg
Magnesium161 mg
Phosphorus577 mg
Zinc3.8 mg
Copper4 mg
Manganese6.1 mg
Vitamin D2 mcg
Vitamin C23 mg
Vitamin A252 mcg
Vitamin E1.4 mg
Vitamin K6.9 mcg
Vitamin B61.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate92 mcg
Choline297 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Council cook book (1908), page 24. The excerpt below is the record exactly as published.
Potato Puff. Take two cups cold mashed potatoes and stir into them one tablespoon of melted butter, beating to a white cream before adding anything else. Then put with this two eggs beaten extremely light, one cup cream, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.