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Boiled Potato Pancakes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Presented as published in 1907. 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
445Calories
17 gProtein
71 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein17 g
Carbohydrates71 g
Fiber6.5 g
Sugars18 g
Total Fat11 g
Saturated Fat6.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol44 mg
Sodium503 mg
Potassium1786 mg
Calcium630 mg
Iron3 mg
Magnesium112 mg
Phosphorus595 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C59 mg
Vitamin A109 mcg
Vitamin E0.2 mg
Vitamin K6 mcg
Vitamin B61.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.7 mg
Folate47 mcg
Choline94 mg
Caffeine0 mg
Water528 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 57. The excerpt below is the record exactly as published.
Boiled Potato Pancakes Boil 6 medium sized potatoes in salted water, and when done mash them, and set aside to cool, after which add 3 well-beaten eggs, 1 qt milk and flour enough to make a thin pancake bat- ter, sifted with 2 teasp baking powder
Cook this with the app: pantry check, scaling, and the assistant.