vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Cake
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
516Calories
40 gProtein
22 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein40 g
Carbohydrates22 g
Fiber2.4 g
Sugars2 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium433 mg
Potassium896 mg
Calcium182 mg
Iron6.2 mg
Magnesium62 mg
Phosphorus659 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C22 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K3.2 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.4 mg
Folate158 mcg
Choline896 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 195. The excerpt below is the record exactly as published.
Potato Cake. Pare half a pound of steamed or Avell-boiled dry potatoes and pound them in a mortar ; add butter and milk in which sugar has been dissolved ; when the potatoes are well-beaten and mixed, set the paste on the fire and boil it ; stir it into a basin to cool ; then put to it the 3'olks of eight eggs, a sufficient quantity of sugar, the whites of four eggs beaten to a snow, and two spoonfuls of orange-Hower water
Cook this with the app: pantry check, scaling, and the assistant.