Sweet Potato Puff
From The Memorial Hall cook book, 1919
Nice with roast pork.
Presented as published in 1919. 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
909Calories
34 gProtein
90 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories909 kcal
Protein34 g
Carbohydrates90 g
Fiber0 g
Sugars40 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol645 mg
Sodium309 mg
Potassium2764 mg
Calcium490 mg
Iron4.4 mg
Magnesium133 mg
Phosphorus715 mg
Zinc4.5 mg
Copper1 mg
Manganese1.9 mg
Vitamin D5.3 mcg
Vitamin C67 mg
Vitamin A502 mcg
Vitamin E2.3 mg
Vitamin K3.2 mcg
Vitamin B61 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)2.3 mg
Folate71 mcg
Choline489 mg
Caffeine0 mg
Water691 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 13. The excerpt below is the record exactly as published.
Sweet Potato Puff Boil sweet potatoes, and set in moderate oven for 10 minutes to dry out. Mash 2 cupfuls and add 3 beaten eggs, 1 cup milk, 2 tblsps melted butter
Cook this with the app: pantry check, scaling, and the assistant.