Potato Puffs
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
260Calories
17 gProtein
27 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein17 g
Carbohydrates27 g
Fiber5 g
Sugars0.4 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium517 mg
Potassium749 mg
Calcium124 mg
Iron11 mg
Magnesium57 mg
Phosphorus279 mg
Zinc2 mg
Copper1.4 mg
Manganese2 mg
Vitamin D2 mcg
Vitamin C7.8 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Folate62 mcg
Choline294 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 18. The excerpt below is the record exactly as published.
POTATO PUFFS. Grate a plate full of raw, peeled potatoes ; press them out and add two eggs, salt, and a little cream
Cook this with the app: pantry check, scaling, and the assistant.