Puffed Potatoes

Name: Puffed Potatoes
Yield: 3 servings
Ingredients: six large mealy potatoes; one tablespoon of butter; one teaspoon of salt; one small white onion; one teacup of sweet cream or milk; two raw eggs

From The home cook book, 1905

Serves 3

Do not overcrowd the pan while frying.

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

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 94. The excerpt below is the record exactly as published.

PUFFED POTATOES Boil and mash through a sieve six large mealy potatoes. Add one tablespoon of butter, one teaspoon of salt, one small white onion minced fine, one teaspoon of minced parsley, and one teacup of sweet cream or milk. Stir briskly, adding two raw eggs

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