Potato Puff

Name: Potato Puff
Ingredients: two cupfuls cold mashed potato; two tablespoonfuls melted butter; two eggs beaten very light; a teacupful cream or milk; salt to taste

From Six little cooks, 1910

Requires a lot of beating for the right texture.

Presented as published in 1910. 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

687Calories

26 gProtein

78 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories687 kcal

Protein26 g

Carbohydrates78 g

Fiber15 g

Sugars0.4 g

Total Fat32 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol430 mg

Sodium1269 mg

Potassium1974 mg

Calcium265 mg

Iron29 mg

Magnesium147 mg

Phosphorus447 mg

Zinc3.3 mg

Copper4 mg

Manganese6.1 mg

Vitamin D2 mcg

Vitamin C23 mg

Vitamin A344 mcg

Vitamin E1.7 mg

Vitamin K2.2 mcg

Vitamin B61.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.6 mg

Folate93 mcg

Choline299 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 68. The excerpt below is the record exactly as published.

POTATO PUFF. Take two cupfuls cold mashed potato and stir into it two tablespoonfuls melted butter, beating to a light cream. AUNT JANE'S COOKING GLASS. 203 When this is done, add to it two eggs beaten very light and a teacupful cream or milk, with salt to taste

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