vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Boxty (Potato Cakes or Dumplings)
From Banquets of the nations, 1911
Serves 1
Another method involves using less milk to form a dough, rolling into balls, and boiling in salted water for thirty minutes.
Presented as published in 1911. 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
779Calories
22 gProtein
168 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein22 g
Carbohydrates168 g
Fiber9.5 g
Sugars4.9 g
Total Fat2.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol3 mg
Sodium39 mg
Potassium2119 mg
Calcium107 mg
Iron10 mg
Magnesium138 mg
Phosphorus406 mg
Zinc2.3 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C89 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate249 mcg
Choline59 mg
Caffeine0 mg
Water392 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 157. The excerpt below is the record exactly as published.
Boxty. (Potato Cakes or Dumplings). Clean, parboil, and grate one pound of potatoes ; mix with this four ounces of flour, a little salt and pepper, and sufficient milk to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.