{"id":7099,"slug":"potato-puff","title":"POTATO PUFF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of cold mashed potatoes","one tablespoon of melted butter","two eggs beaten extremely light","one cup of cream","salt to taste"],"ingredients_norm":["cold mashed potato","butter","eggs beaten extremely light","cream","salt"],"steps":["Take two cups of cold mashed potatoes and stir into them one tablespoon of melted butter, beating to a white cream before adding anything else.","Then put with this two eggs beaten extremely light, one cup of cream, and salt to taste.","Beat all well and pour into a deep dish, and bake in a quick oven until it is nice and brown.","If properly mixed, it will come out of the oven light, puffy, and delectable."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w38:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"28eeebbad73599b2774da54890cb6a079b6c7bd164235903fc18a586249bdc2f","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/potato-puff"}