Potato Puff
From The fun of cooking, 1915
Best served in the dish it is baked in.
Presented as published in 1915. 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
247Calories
9 gProtein
40 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein9.2 g
Carbohydrates40 g
Fiber3.1 g
Sugars6.1 g
Total Fat9.2 g
Saturated Fat2.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol115 mg
Sodium1860 mg
Potassium749 mg
Calcium141 mg
Iron1 mg
Magnesium48 mg
Phosphorus208 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C13 mg
Vitamin A74 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate29 mcg
Choline112 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 48. The excerpt below is the record exactly as published.
potato puff Norah makes out of left-over mashed potato ? ' ' "Just the thing. I wouldn't have to boil the potatoes and peel them and mash them. Left-overs are always so convenient!" "Then we must be sure to have mashed po- tato for dinner the night before the party, or there won't be any left over," said Mrs. Blair, laughing. "Now, write down this re- 198 THE FUN OF COOKENa ceipt ; only remember I am making it small for you ; for the family you must take two cups or more of potato, and one egg. ' ' POTATO PUFF 1 cup of mashed potato. ^ teaspoonf 111 salt. y^ cup of milk. % of a beaten eg'g, 1 teaspoonful of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.