Potato Puff
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Add meat for variety.
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 174. The excerpt below is the record exactly as published.
Potato Puff. — Prepare as for potato balls, making it quite moist with cream or milk. Beat the yolks and whites of two eggs separately, and stir them into the potatoes when slightly cooled. Turn into a shallow baking-dish, pile it in a rocky form, and bake ten minutes, or until it is puffed and browned. Add half a cup of finely chopped cooked meat
Cook this with the app: pantry check, scaling, and the assistant.