vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potato Puffs
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
58Calories
2 gProtein
5 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein2.3 g
Carbohydrates5.1 g
Fiber0.7 g
Sugars0.7 g
Total Fat3.1 g
Saturated Fat1.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol51 mg
Sodium130 mg
Potassium120 mg
Calcium20 mg
Iron0.3 mg
Magnesium6.8 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate8.1 mcg
Choline43 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 115. The excerpt below is the record exactly as published.
Potato Puffs. Prepare the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brush over with beaten egg
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