vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Potato Puffs
From Original White House Cookbook, 1887
Serves 1
Garnish with parsley.
Presented as published in 1887. 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
259Calories
8 gProtein
50 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories259 kcal
Protein7.8 g
Carbohydrates50 g
Fiber4.3 g
Sugars2.1 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium199 mg
Potassium695 mg
Calcium65 mg
Iron2.7 mg
Magnesium44 mg
Phosphorus139 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C30 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K3.5 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate75 mcg
Choline60 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 122. The excerpt below is the record exactly as published.
POTATO PUFFS. Prepare the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brush over with beaten egg
Cook this with the app: pantry check, scaling, and the assistant.