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Potato Cakes
From The housewife's referee, 1898
Serves 6
These rolls, a day old, are delicious for making sandwiches.
Presented as published in 1898. 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
757Calories
25 gProtein
142 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein25 g
Carbohydrates142 g
Fiber6.2 g
Sugars2.9 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol20 mg
Sodium850 mg
Potassium745 mg
Calcium89 mg
Iron9.2 mg
Magnesium69 mg
Phosphorus339 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A81 mcg
Vitamin E0.4 mg
Vitamin K3.7 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate542 mcg
Choline28 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 156. The excerpt below is the record exactly as published.
Potato Cakes. — R-ub two tablespoonfuls of butter into two pounds of mashed potatoes, add two pounds of flour, a little salt, and milk enough to make a stifl* batter ; add half a cupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.