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Potato Cakes
From The new practical housekeeping, 1890
Serves 2
Grated Potato Cakes can be made using grated potatoes.
Presented as published in 1890. 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
16 gProtein
100 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein16 g
Carbohydrates100 g
Fiber8.1 g
Sugars4.3 g
Total Fat5.4 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium89 mg
Potassium1790 mg
Calcium53 mg
Iron2.9 mg
Magnesium108 mg
Phosphorus310 mg
Zinc2.1 mg
Copper0.9 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C59 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K10 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate87 mcg
Choline208 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 288. The excerpt below is the record exactly as published.
Potato Cakes — Six boiled potatoes cooled and mashed through a colander (cold potatoes maybe used), two eggs, three tablespoona flour, sweet milk to make rather stifi* batter, salt, and a little pepper if liked
Cook this with the app: pantry check, scaling, and the assistant.