Sweet Potato Puffs

Name: Sweet Potato Puffs
Ingredients: 2 cups mashed or strained sweet potatoes; 1 cup cream; 4 egg whites; Pinch salt; 2 egg yolks

From Quaker recipes, 1954

Presented as published in 1954. 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

1192Calories

18 gProtein

88 gCarbs

85 gFat

Full nutrition (25 nutrients)

Calories1192 kcal

Protein18 g

Carbohydrates88 g

Sugars27 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol241 mg

Sodium48 mg

Potassium2412 mg

Calcium244 mg

Iron1.8 mg

Magnesium100 mg

Phosphorus298 mg

Zinc2 mg

Copper0.8 mg

Manganese1.9 mg

Vitamin C67 mg

Vitamin K6.5 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Water545 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 60. The excerpt below is the record exactly as published.

SWEET POTATO PUFFS 2 cups mashed or strained 1 cup cream sweet potatoes previously 4 egg whites boiled Pinch salt 2 egg yolks

Cook this with the app: pantry check, scaling, and the assistant.