Potato Puffs
From The Relief Societ Cookbook, 1930
Serve piping hot.
Presented as published in 1930. 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
1782Calories
48 gProtein
168 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1782 kcal
Protein48 g
Carbohydrates168 g
Fiber19 g
Sugars8.1 g
Total Fat114 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol1017 mg
Sodium2721 mg
Potassium4331 mg
Calcium367 mg
Iron11 mg
Magnesium245 mg
Phosphorus1045 mg
Zinc5.8 mg
Copper1.1 mg
Manganese1.4 mg
Vitamin D4 mcg
Vitamin C177 mg
Vitamin A320 mcg
Vitamin E2.2 mg
Vitamin K24 mcg
Vitamin B63.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.8 mg
Folate229 mcg
Choline697 mg
Caffeine0 mg
Water1004 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 36. The excerpt below is the record exactly as published.
POTATO PUFFS Steam potatoes with skins on. Peel and mash, for every 6 persons, allow one Tbsp. butter, one half pint cream, one tsp. salt and a dash of cayenne added while hot. Beat until smooth and light and carefully fold in 4 egg whites
Cook this with the app: pantry check, scaling, and the assistant.