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Potato and Cabbage Cakes
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Presented as published in 1907. 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
98Calories
2 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein2.4 g
Carbohydrates14 g
Fiber3.2 g
Sugars1.3 g
Total Fat3.9 g
Saturated Fat2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol9.8 mg
Sodium239 mg
Potassium393 mg
Calcium61 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C39 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate48 mcg
Choline12 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 103. The excerpt below is the record exactly as published.
Potato and Cabbage Cakes.— Mix .j lb. mashed potatoes and $ lb. cooked and finely chopp. d cabbage ; season well
Cook this with the app: pantry check, scaling, and the assistant.