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Potato and Cabbage Cakes
From Soyer's standard cookery, 1912
Serves 1
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
387Calories
12 gProtein
78 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein12 g
Carbohydrates78 g
Fiber5.9 g
Sugars2.7 g
Total Fat3.7 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium240 mg
Potassium1478 mg
Calcium167 mg
Iron3.5 mg
Magnesium92 mg
Phosphorus242 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C135 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K138 mcg
Vitamin B61 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate86 mcg
Choline69 mg
Caffeine0 mg
Water402 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 99. The excerpt below is the record exactly as published.
Potato and Cabbage Cakes. Take some cold potato and cabbage, about equal quantities of both, mash smoothly together, adding beaten egg, white sauce, or melted butter to moisten. Flavor plentifully with pepper, add a little salt
Cook this with the app: pantry check, scaling, and the assistant.