Potato Puffs
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
326Calories
11 gProtein
33 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein11 g
Carbohydrates33 g
Fiber4.4 g
Sugars4.2 g
Total Fat16 g
Saturated Fat7.6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol216 mg
Sodium754 mg
Potassium700 mg
Calcium107 mg
Iron1.6 mg
Magnesium39 mg
Phosphorus242 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A201 mcg
Vitamin E1.2 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate41 mcg
Choline184 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 51. The excerpt below is the record exactly as published.
boiling hot lard. Breakfast.— Oatmeal with Cream. dcr. Bread and Butter. Coffee. Dinner. —Fried Pork Chops. Spinach. Butter. Pumpkin Pie. Cheese. Supper.— Scalloped Oysters. Bread and Butter. Chocolate. Chocolate.— 3 squares Baker's Chocolate, 4 tablespoonfuls hot water, a pinch of salt, i quart hot milk, sugar. Mi.x the chocolate, salt and hot water together, and boil until smooth, stirring all the time, then add the h'>t milk and sweeten to taste. It is delicious served with whipped cream. SUNDAY, APRIL 9 Breakfast.— Wheat Germ with Cream. Fried Oysters. Fried Potatoes, Hot Buttered Toast. Coffee. Dinner.— Roast Chicken. Gravy. Mashed Potatoes. Onions Boiled in Milk. Lettuce Served with Mayonnaise. Bread and Butter. Charlotte Russe. Supper.-Cold Chicken. Thin Bread and Butter. Canned Peach- es. Cake. Jam. Mayonnaise Dressing.— Yolk of i egg, olive oil, lemon, cay- enne pepper, salt, 1 teaspoonful dry mustard. Beat the yolk and dry mustard adding the oil a drop at a time until quiiethick, thin with lemon juice, a drop at a time, repeat this until you have made dressing enough. S«:ason to taste. Beat with a silver fork. MONDAY, APRIL 10 Breakfast.— Hominy with Cream. Eggsand Bacon. Bread and Butter. Coffee. • Dinner.— Chicken Soup. Veal Chops. Potatoe Puffs. Canned Peas. Bread and Btuter. Cottage Pudding. Supper.— Hominy Croquettes. Fresh Graham Bread. Stewed Kruit. Tea. PoTATOK Puffs.— To i cup mashed potatoe add i well beaten egg, season to taste, make into small balls ; roll in cracker crumbs
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Cook this with the app: pantry check, scaling, and the assistant.