Potato Puffs No. 2
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 46. The excerpt below is the record exactly as published.
POTATO PUFFS— No. 1— To one cup of mashed potato add one tablespoon of butter, one egg, beaten light, one-half cup of cream or milk, a little salt. Beat well and fill popover pans half full. Bake until brown in quick oven. POTATO PUFFS— No. 2— Add hot milk to cold mashed po- tato beat up thoroughly. Add one or two well-beaten eggs, leav- ing out the yolks if preferred whiter. Drop in spoonfuls on a buttered tin, place a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.