Potato Cakes
From The Apsley cookery book, 1905
Presented as published in 1905. 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
1080Calories
47 gProtein
89 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1080 kcal
Protein47 g
Carbohydrates89 g
Fiber7.2 g
Sugars54 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.4 g
Omega-30.3 g
Cholesterol832 mg
Sodium1282 mg
Potassium1698 mg
Calcium791 mg
Iron4.6 mg
Magnesium130 mg
Phosphorus1065 mg
Zinc5.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D8.9 mcg
Vitamin C0.2 mg
Vitamin A596 mcg
Vitamin E3.1 mg
Vitamin K6.7 mcg
Vitamin B60.9 mg
Vitamin B124.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)3.1 mg
Folate109 mcg
Choline716 mg
Caffeine0 mg
Water766 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 65. The excerpt below is the record exactly as published.
Potato Cakes. Ingredients. Half a pound of mashed I One pint of Milk. Potatoes. | Two ounces of Macaroons. Whites of four Eggs. Cook and mash the potatoes. Pass the macaroons through a nut mill. Boil the milk and add to the potatoes, then add the macaroons, let all boil together for five minutes. Whip the whites of the eggs to a stiff froth and mix with the other ingredients, and let the mixture get cold. Form into small round cakes, flour them, and fry in boiling Albene. Drain well, and serve with castor-sugar. 295. Potato and Sultana Pudding. Ingredients. Half a pound of mashed Potatoes
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