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Potato Puffs
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
456Calories
13 gProtein
60 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein13 g
Carbohydrates60 g
Fiber5.7 g
Sugars20 g
Total Fat19 g
Saturated Fat8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol119 mg
Sodium4949 mg
Potassium1250 mg
Calcium196 mg
Iron2.7 mg
Magnesium74 mg
Phosphorus343 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C44 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate144 mcg
Choline133 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 69. The excerpt below is the record exactly as published.
Potato Puffs. — Three medium sized potatoes, boil and mash fine ; while hot add one large spoon lard and one of sugar and a little salt. When cold add one egg, one cup of milk with one cake of compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.