vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puff
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
454Calories
19 gProtein
79 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein19 g
Carbohydrates79 g
Fiber9.5 g
Sugars4 g
Total Fat7.5 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium1300 mg
Potassium2020 mg
Calcium98 mg
Iron5 mg
Magnesium113 mg
Phosphorus405 mg
Zinc2.3 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C89 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K9.7 mcg
Vitamin B61.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate103 mcg
Choline275 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 41. The excerpt below is the record exactly as published.
POTATO PUFF. 6 medium size potatoes 3 eggs 1 t. salt y2 cup hot milk Vs t- pepper
Cook this with the app: pantry check, scaling, and the assistant.