vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puff
From The new Kentucky home cook book, 1884
Serves 2
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
Nutrition per serving
741Calories
7 gProtein
35 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories741 kcal
Protein7 g
Carbohydrates35 g
Fiber4.4 g
Sugars4 g
Total Fat64 g
Saturated Fat37 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol179 mg
Sodium708 mg
Potassium744 mg
Calcium153 mg
Iron0.6 mg
Magnesium39 mg
Phosphorus210 mg
Zinc1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A213 mcg
Vitamin E1 mg
Vitamin K9.2 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate14 mcg
Choline38 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 81. The excerpt below is the record exactly as published.
POTATO PUFF. Stir into two cupfuls of mashed potatoes two table-spoon- fuls of melted butter, salt and pepper, two well-beaten eggs, and one cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.