Potato Puff
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1625Calories
27 gProtein
71 gCarbs
138 gFat
Full nutrition (34 nutrients)
Calories1625 kcal
Protein27 g
Carbohydrates71 g
Fiber8.7 g
Sugars8.4 g
Total Fat138 g
Saturated Fat77 g
Monounsaturated Fat33 g
Polyunsaturated Fat5.9 g
Omega-30.5 g
Cholesterol731 mg
Sodium2725 mg
Potassium1627 mg
Calcium362 mg
Iron3 mg
Magnesium91 mg
Phosphorus617 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0.5 mg
Vitamin A587 mcg
Vitamin E3 mg
Vitamin K19 mcg
Vitamin B60.7 mg
Vitamin B121.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.9 mg
Folate75 mcg
Choline371 mg
Caffeine0 mg
Water575 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 32. The excerpt below is the record exactly as published.
Potato Puff Ingredients : 2 c. mashed potatoes 2 tbsp. melted butter 2 eggs i c. cream
Cook this with the app: pantry check, scaling, and the assistant.