Potato Puffs
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1174Calories
21 gProtein
113 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories1174 kcal
Protein21 g
Carbohydrates113 g
Fiber11 g
Sugars9.8 g
Total Fat93 g
Saturated Fat38 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.2 g
Omega-30.4 g
Cholesterol294 mg
Sodium1772 mg
Potassium1488 mg
Calcium324 mg
Iron4.3 mg
Magnesium91 mg
Phosphorus457 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.9 mcg
Vitamin C0.5 mg
Vitamin A306 mcg
Vitamin E1.6 mg
Vitamin K15 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.6 mg
Folate132 mcg
Choline156 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 45. The excerpt below is the record exactly as published.
Potato Puffs. 2 cups mashed potatoes 2 eggs beaten separate 2 tablespoons butter ^ cup cream Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.