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Potato Puffs
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
407Calories
13 gProtein
88 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein13 g
Carbohydrates88 g
Fiber7.4 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8033 mg
Potassium1002 mg
Calcium378 mg
Iron18 mg
Magnesium86 mg
Phosphorus286 mg
Zinc1.5 mg
Copper2.1 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7 mg
Folate123 mcg
Choline0 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 109. The excerpt below is the record exactly as published.
POTATO PUFFS HOT BISCUITS COFFEE Hominy Grits To I quart of boiling salted water, add slowly i c (scant) hominy grits. Boil up well, stirring all the time, then cook slowly in the double boiler for 3 or 4 h, adding more water from time to time if necessary, or cook in a fireless cooker over night. Potato Puffs Beat 2 eggs light, add i c cold mashed potatoes, J^ c flou- sifted with 3^ t salt and i t baking-powder
Cook this with the app: pantry check, scaling, and the assistant.