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VHF: Potato Puff


This Vintage Historic Food is fast and easy and of course, tasty! It was inspired by the same 1893 cookbook as last month's post Favorite Dishes that I found on the Michigan State University website. There's a lot of cool recipes in there, so I'm going to keep going with it!










As I mentioned before, the book is called: Favorite Dishes: A Columbian Autograph Souvenir (1893).

https://d.lib.msu.edu/fa/27#page/1/mode/2up

It is a collection of recipes from different women for the World's Columbian exposition. Growing up, I think some of my schools had different cookbooks that were collections of recipes from different families -- like for fundraisers; it's like that. I was wondering what the "Columbian" part meant. It is actually the World's Fair in Chicago in 1893, marks 400 years since Columbus arrived in the Americas, so they called it the Columbian Exposition.

It's really fun to read and see the different recipes and how people cooked over 100 years ago!

Last month, I made Creamed Shrimps, a really tasty appetizer or snack.


https://www.wearegoodatthis.com/post/creamed-shrimps-vhf













What I used:

- Idahoan Instant mashed potatoes

- 2 servings:

(1/2 cup potato flakes, 1 tablespoon of butter, 1/4 cup of milk, water)

- 1 egg

- 2-3 tablespoons of grated parmesan cheese plus some on top for broiling / browning








This was based on a recipe from Mrs. Brown for "Potato Puff". :) As you can see, there aren't amounts. I decided to make the smallest amount of servings of Instant Potatoes on the box: 2 servings and then add only 1 egg.







I made the potatoes, not shown. It's instant, haha! :) Then I cracked an egg and mixed it in there. I added in the parmesan cheese and mixed it in there.



You could eat it here! The egg makes the potatoes really smooth! It's a nice texture and basically it's just fluffy parmesan potatoes. Yum! :)


But in the recipe, she browns the top. So I put it in another dish and added some parmesan on top and put it in the oven to make the cheese brown and crusty.




It's really good! You got some nice crust from the parmesan on top and it's really fluffy. It's something you can taste more than see. I'm actually going to try the ratio of 2 eggs with the 2 servings of potatoes and see how that is. :)




I ate it with Steak au Poivre. Sept. 9 is Steak au Poivre day! Check out that post

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Give it a try! We are good at this!






























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