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Irish Potato Cakes
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
They require bottom heat, like Scotch barley-meal Scones.
Presented as published in 1898. 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
354Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories354 kcal
Protein13 g
Carbohydrates78 g
Fiber15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1134 mg
Potassium1846 mg
Calcium204 mg
Iron28 mg
Magnesium136 mg
Phosphorus245 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water353 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 211. The excerpt below is the record exactly as published.
Irish Potato Cakes. — Take one pound of cold boiled Potatoes, and crumble or mash them, adding a little salt. Roll the Potatoes out with just enough flour
Cook this with the app: pantry check, scaling, and the assistant.