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Potato Puffs
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
584Calories
17 gProtein
81 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein17 g
Carbohydrates81 g
Fiber4.4 g
Sugars4.2 g
Total Fat21 g
Saturated Fat9.3 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol397 mg
Sodium2337 mg
Potassium751 mg
Calcium395 mg
Iron5.6 mg
Magnesium52 mg
Phosphorus437 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D2.1 mcg
Vitamin C0.2 mg
Vitamin A251 mcg
Vitamin E1.5 mg
Vitamin K5.7 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.6 mg
Folate164 mcg
Choline315 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 172. The excerpt below is the record exactly as published.
Potato Puffs Beat the yolks of 2 eggs, add to them i c mashed pota^ toes, ^ c flour mixed and sifted with }^ t salt and i t baking powder. Beat the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.