Dinner
Potato puff
Potato puff, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a cupful of mashed potato to a soft, creamy mass, with a cupful of warm milk and an .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat a cupful of mashed potato to a soft, creamy mass, with a cupful of warm milk and an even tablespoonful of butter.
- Have ready two eggs, whipped light, and add to the “cream.” Pepper and salt to your liking;
- set in a quick oven and bake, covered, for half an hour, then brown.
Historical transcription
Source method
- 1
Beat a cupful of mashed potato to a soft, creamy mass, with a cupful of warm milk and an even tablespoonful of butter. Have ready two eggs, whipped light, and add to the “cream.” Pepper and salt to your liking; turn into a warmed and buttered pudding dish; set in a quick oven and bake, covered, for half an hour, then brown. Serve at once before it falls.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.