Potato Cakes
From The junior cook book, 1920
Makes 6 to 8 cakes.
Presented as published in 1920. 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
614Calories
17 gProtein
134 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein17 g
Carbohydrates134 g
Fiber16 g
Sugars9.1 g
Total Fat6.3 g
Saturated Fat1.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol18 mg
Sodium1235 mg
Potassium3280 mg
Calcium166 mg
Iron6.1 mg
Magnesium180 mg
Phosphorus490 mg
Zinc2.5 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0.6 mcg
Vitamin C148 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B62.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8 mg
Folate113 mcg
Choline102 mg
Caffeine0 mg
Water648 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 9. The excerpt below is the record exactly as published.
POTATO CAKES Scrub 5 medium sized potatoes. Put in a pan and cover with boiling water. Boil till skins break — will take about 25 min- utes. Pour off the water at once. Peel off skins. (Stick a large fork in the po- tato and strip off" loosened peeling with small knife. Put peeled potatoes thru a ricer. Add V2 teaspoon salt, 1/4 cup milk, 1 teaspoonful butter
Cook this with the app: pantry check, scaling, and the assistant.