vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puffed Potatoes
From The Swedish, French, American cook book, 1918
Serves 2
Can be served around broiled lamb chops.
Presented as published in 1918. 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
349Calories
9 gProtein
79 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.7 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1207 mg
Potassium1928 mg
Calcium60 mg
Iron3.8 mg
Magnesium105 mg
Phosphorus258 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline55 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 410. The excerpt below is the record exactly as published.
Puffed Potatoes ( Pommes soufflees ) Take potatoes all of one size; scrape or peel, cut in thin slices — a trifle thicker than for Saratoga chips. Put in fat that is not too hot; let come to a boil (shake the pan all the time); cook until the potatoes are ready. When nice and crisp, remove from the fat with a croquette spoon; sprinkle with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.