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Limerick Potato Cakes
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
436Calories
5 gProtein
41 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein4.8 g
Carbohydrates41 g
Fiber4.7 g
Sugars1.8 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.3 g
Cholesterol27 mg
Sodium1770 mg
Potassium961 mg
Calcium36 mg
Iron1.9 mg
Magnesium55 mg
Phosphorus130 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate37 mcg
Choline41 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 309. The excerpt below is the record exactly as published.
1 quart of potatoes with 1 quart of water and 1 tablespoonful salt ; when done, drain and mash ; mix with 1 tablespoonful fiour. Form into round fiat cakes, make 3 rills on top of each with the back of a knife. Place a fry- ing pan with 4 ounces fine-cut larding pork
Cook this with the app: pantry check, scaling, and the assistant.