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Puffed Potatoes
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Ensure potatoes do not color during the first cooking for best results.
Presented as published in 1898. 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
329Calories
3 gProtein
26 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories329 kcal
Protein3.5 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat0.9 g
Cholesterol17 mg
Sodium11 mg
Potassium642 mg
Calcium19 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K3.9 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate23 mcg
Choline20 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 218. The excerpt below is the record exactly as published.
Pllffed Potatoes. — ’Peel some rather large Potatoes, and cut them into divisions like the segments of an orange. Dry them thoroughly in a clean cloth. Have ready a pan of boiling suet
Cook this with the app: pantry check, scaling, and the assistant.