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Potato Cakes
From Buckeye cookery, 1892
Serves 1
Make up after dinner ready for frying for breakfast.
Presented as published in 1892. 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
289Calories
7 gProtein
26 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories289 kcal
Protein7 g
Carbohydrates26 g
Fiber5 g
Sugars0 g
Total Fat18 g
Saturated Fat6.4 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.6 g
Cholesterol14 mg
Sodium375 mg
Potassium611 mg
Calcium68 mg
Iron9.1 mg
Magnesium45 mg
Phosphorus81 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0.1 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate15 mcg
Choline10 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Buckeye cookery (1892), page 208. The excerpt below is the record exactly as published.
the well-beaten yolk of an egg; make into cakes as you would sau- sages, place in skillet with a table-spoon hot ham or beef-drippings, cover tightly, and, in five minutes, when lower side is browned, turn, remove cover, fry until the other side is a nice brown; serve hot. Make up after dinner ready for frying for breakfast. PoTaATOES A LA DuCcHESSE are now the most fashionable, and, ifareally good potato is capable of being improved, perhaps this is the best method. Take cold, mashed potatoes
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