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Potato Puffs
From The Twin-city housewife, 1920
Serves 10
—Mrs. N. S. Siewers.
Presented as published in 1920. 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
509Calories
8 gProtein
39 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein8.3 g
Carbohydrates39 g
Fiber5.2 g
Sugars21 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol44 mg
Sodium201 mg
Potassium285 mg
Calcium34 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus139 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A34 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate367 mcg
Choline41 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 3. The excerpt below is the record exactly as published.
Potato Puffs Two cups mashed potatoes, one cup of white sugar, one cup of yeast, stir in a little flour and let rise—it needs a good deal of heat. When light add three beaten eggs, one cup of butter or lard (or half of each), salt, and flour
Cook this with the app: pantry check, scaling, and the assistant.