vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Puffs
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
812Calories
13 gProtein
35 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein13 g
Carbohydrates35 g
Fiber4.4 g
Sugars4.2 g
Total Fat69 g
Saturated Fat38 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.9 g
Omega-30.3 g
Cholesterol365 mg
Sodium779 mg
Potassium813 mg
Calcium181 mg
Iron1.5 mg
Magnesium45 mg
Phosphorus309 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A293 mcg
Vitamin E1.5 mg
Vitamin K9.4 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate38 mcg
Choline185 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 36. The excerpt below is the record exactly as published.
POTATO PUFFS. Two cups of mashed potatoes, two tablespoons of melted butter beaten until creamy, then add two well beaten eggs and one cup of cream, a little salt
Cook this with the app: pantry check, scaling, and the assistant.