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Potato Batter Cakes

Name: Potato Batter Cakes
Yield: 2 servings
Ingredients: four large potatoes; four well beaten eggs; one teaspoon of salt; one small cup of milk; four tablespoons of flour; one teaspoon of baking powder

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

Serve at once.

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

506Calories

24 gProtein

72 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories506 kcal

Protein24 g

Carbohydrates72 g

Fiber6.3 g

Sugars8.7 g

Total Fat14 g

Saturated Fat5.5 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol387 mg

Sodium1608 mg

Potassium1618 mg

Calcium376 mg

Iron5.3 mg

Magnesium100 mg

Phosphorus558 mg

Zinc2.8 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D3.2 mcg

Vitamin C59 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K6.3 mcg

Vitamin B61.1 mg

Vitamin B121.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.4 mg

Folate117 mcg

Choline352 mg

Caffeine0 mg

Water423 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 35. The excerpt below is the record exactly as published.

POTATO BATTER CAKES. . Mrs. George B. Conrad. Peel and grate four large potatoes, drain for one hour, add four well beaten eggs, one teaspoon of salt, one small cup of milk, four tablespoons of flour and one teaspoon of baking powder

Cook this with the app: pantry check, scaling, and the assistant.