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Potato Puffs
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
470Calories
11 gProtein
40 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein11 g
Carbohydrates40 g
Fiber4.7 g
Sugars2 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol210 mg
Sodium84 mg
Potassium1024 mg
Calcium55 mg
Iron2.7 mg
Magnesium58 mg
Phosphorus227 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C44 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K4.6 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate57 mcg
Choline187 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 90. The excerpt below is the record exactly as published.
POTATO PUFFS. One cup of cold mashed potato, mix with one egg, shape and cook in boihng lard.
Cook this with the app: pantry check, scaling, and the assistant.