Potato Puffs

Ingredients

• seven potatoes
• two well-beaten eggs
• two tablespoonfuls of melted butter
• a cup of milk

Method

1. 1

   Mash potatoes smoothly, mix with eggs, melted butter, and milk.

2. 2

   Pour into a pan and bake in a hot stove.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 35. The excerpt below is the record exactly as published.

otato puflfs may be made by mashing sevou or eight potatoes smoothly, and mixing in with them two well-beaten eggs, two tablespoonfuls of melted butter, also well-beaten, and a cup of milk. Pour it into a pan and bake in a hot stove. LA CUISINE CREOLE. 83 PBIED POTATOES. Wash and pare a sufficient quantity for the meal. Slice them in the machine, taking care to bear down lightly, so as to hâve the sliees very thin. x Hâve ready a vessel of very hot lard, and drop the sliced potatoes into ît, letting them remain till they begin to brown. Take them ont with a wire ladle, scatter a little fine sait over them, and serve while hot. Success dépends almost entîrely npon having the lard sufficiently hot. If the potatoes do not brown, but absorb fat, and are limp and greasy, be snre the lard must be made hotter. Properly fried, they may be eaten with relish when cold, as they are crisp and palatable. FRIED POTATOES. Pare and eut the potatoes in thin sliees ; throw them as you eut them into salted water to cool, and make them crisp. Put them pièce by pièce on a dry towel and wipe dry, then drop them into boiling fat, enough to float them. As they brown dip them ont with a skimmer, and sait them a little. POTATO CROQUETS. Take six boiled potatoes (cold mashed potatoes will do), add three tablespoonfuls of grated ham, a little pepper, sait, and chopped parsley, also, the yolks of three eggs; form into balls, dip in egg and roll in bread crumbs ; f ry in hot lard ; garnish with parsley. SWEET POTATOES

Cook this with the app: pantry check, scaling, and the assistant.