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Potato Puffs
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
888Calories
32 gProtein
99 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories888 kcal
Protein32 g
Carbohydrates99 g
Fiber3.2 g
Sugars15 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol463 mg
Sodium3676 mg
Potassium1218 mg
Calcium687 mg
Iron6.4 mg
Magnesium97 mg
Phosphorus712 mg
Zinc3.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D4.8 mcg
Vitamin C13 mg
Vitamin A437 mcg
Vitamin E1.8 mg
Vitamin K6 mcg
Vitamin B60.8 mg
Vitamin B122.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.9 mg
Folate165 mcg
Choline370 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 23. The excerpt below is the record exactly as published.
Potato Pufifs 2 tablespoons melted butter 1 cup mashed potato 2 eggs beaten separately Mix like a light mashed potato with 1 cup milk yolks of eggs }/i cup flour, sifted 1 teaspoon salt 1 teaspoon baking powder
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