Potato Puffs

Name: Potato Puffs
Ingredients: To 1% cups of creamed Irish potatoes; 1 lightly beaten egg; 2 level tablespoons of flour; 2 level teaspoons of baking powder; salt to taste

From The housewife's aid, 1950

Recipe attributed to Mrs. Henry Tull, Jr.

Presented as published in 1950. 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

397Calories

18 gProtein

73 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories397 kcal

Protein18 g

Carbohydrates73 g

Fiber11 g

Sugars0.2 g

Total Fat5.3 g

Saturated Fat1.7 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium1855 mg

Potassium1464 mg

Calcium704 mg

Iron23 mg

Magnesium114 mg

Phosphorus492 mg

Zinc2.2 mg

Copper3 mg

Manganese4.7 mg

Vitamin D1 mcg

Vitamin C18 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.2 mg

Folate82 mcg

Choline147 mg

Caffeine0 mg

Water302 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 9. The excerpt below is the record exactly as published.

POTATO PUFFS To 1% cups of creamed Irish potatoes, add 1 lightly beaten egg, 2 level tablespoons of flour, 2 level teaspoons of baking pow- der, salt to taste

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