vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Potato Cakes
From Temperance cook book, 1887
Serves 3
Serve hot.
Presented as published in 1887. 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
484Calories
17 gProtein
101 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein17 g
Carbohydrates101 g
Fiber14 g
Sugars0.6 g
Total Fat2.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Cholesterol17 mg
Sodium1127 mg
Potassium1695 mg
Calcium215 mg
Iron26 mg
Magnesium132 mg
Phosphorus274 mg
Zinc2.2 mg
Copper3.6 mg
Manganese5.7 mg
Vitamin D0.1 mcg
Vitamin C21 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.9 mg
Folate108 mcg
Choline28 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 59. The excerpt below is the record exactly as published.
POTATO CAKES. Grate eight raw Irish potatoes, add salt, two well beaten eggs, and half a cup of flour
Cook this with the app: pantry check, scaling, and the assistant.