Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Potato Puffs
From The Twin-city housewife, 1920
Serves 10
—Mrs. N. S. Siewers.
A modern interpretation · AI-generated from the original record
Ingredients
- Two cups mashed potatoes
- one cup of white sugar
- one cup of yeast
- stir in a little flour
- add three beaten eggs
- one cup of butter or lard
- or half of each
- salt
- and flour
Method
When light, roll it out, cut in strips and tie loosely.
Lay on baking tin and when slightly risen bake ten or fifteen minutes.
Moisten the tops with cream and sift powdered sugar over when baked.
Nutrition per serving
509Calories
8 gProtein
39 gCarbs
37 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 3. The excerpt below is the record exactly as published.
Potato Puffs Two cups mashed potatoes, one cup of white sugar, one cup of yeast, stir in a little flour and let rise—it needs a good deal of heat. When light add three beaten eggs, one cup of butter or lard (or half of each), salt, and flour
Cook this with the app: pantry check, scaling, and the assistant.