Potato Puffs
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1030Calories
24 gProtein
66 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories1030 kcal
Protein24 g
Carbohydrates66 g
Fiber8.7 g
Sugars8.4 g
Total Fat96 g
Saturated Fat39 g
Monounsaturated Fat18 g
Polyunsaturated Fat5 g
Omega-30.4 g
Cholesterol615 mg
Sodium1534 mg
Potassium1511 mg
Calcium287 mg
Iron3 mg
Magnesium84 mg
Phosphorus549 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0.5 mg
Vitamin A403 mcg
Vitamin E2.4 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B121.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.8 mg
Folate74 mcg
Choline366 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 45. The excerpt below is the record exactly as published.
Potato Puffs. 2 cups mashed potatoes 2 eggs beaten separate 2 tablespoons butter ^ cup cream Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.