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Potato Puffs (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry: 4-5 minutes.
Presented as published in 1892. 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
690Calories
20 gProtein
122 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein20 g
Carbohydrates122 g
Fiber12 g
Sugars16 g
Total Fat27 g
Saturated Fat8.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol219 mg
Sodium9796 mg
Potassium1514 mg
Calcium129 mg
Iron7.3 mg
Magnesium136 mg
Phosphorus387 mg
Zinc2.5 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C60 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K6.2 mcg
Vitamin B61.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate178 mcg
Choline186 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1325. The excerpt below is the record exactly as published.
Potato Puffs (another way) — Bake two large potatoes. When done enough, burst them open and scoop out the contents with a spoon. Beat them until quite smooth, and mix with them two ounces of flour, a pinch of salt, a little grated nutmeg, a heaped table-spoonful of sugar, half an ounce of butter, and a well- beaten eg
Cook this with the app: pantry check, scaling, and the assistant.