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Mother's Potato Patties
From The Cook County cook book, 1912
Serves 2
A great way to use leftover mashed potatoes.
Presented as published in 1912. 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
121Calories
2 gProtein
15 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein2.3 g
Carbohydrates15 g
Fiber2.2 g
Sugars2 g
Total Fat5.7 g
Saturated Fat3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol15 mg
Sodium341 mg
Potassium314 mg
Calcium39 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A61 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate6.9 mcg
Choline18 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 285. The excerpt below is the record exactly as published.
MOTHER'S POTATO PATTIES.— Take mashed potatoes left over and wet with a little sweet milk; make into patties and dip' into flour. Season with salt and pepper. Fry with strips of bacon
Cook this with the app: pantry check, scaling, and the assistant.