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Potato Puffs

Name: Potato Puffs
Yield: 2 servings
Ingredients: three large potatoes; one teaspoon of salt; one teaspoon of sugar; one tablespoon of melted lard; one beaten egg; half a yeast cake; about one cup and a half of flour; nearly a teacup of lukewarm milk

From The home cook book, 1905

Serves 2

Set to rise in the afternoon for evening meal.

Presented as published in 1905. 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

643Calories

21 gProtein

117 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories643 kcal

Protein21 g

Carbohydrates117 g

Fiber6.4 g

Sugars4 g

Total Fat11 g

Saturated Fat3.6 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol99 mg

Sodium1221 mg

Potassium1179 mg

Calcium61 mg

Iron7.7 mg

Magnesium83 mg

Phosphorus319 mg

Zinc2.2 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0.7 mcg

Vitamin C44 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K4.6 mcg

Vitamin B60.9 mg

Vitamin B120.2 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate342 mcg

Choline106 mg

Caffeine0 mg

Water207 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 132. The excerpt below is the record exactly as published.

POTATO PUFFS Boil and mash three large potatoes. Add one teaspoon of salt and one teaspoon of sugar. Mix together. Add one tablespoon of melted lard and one beaten egg. Dissolve half a yeast cake in nearly a teacup of lukewarm milk

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