vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Potato Cakes

Name: Potato Cakes
Yield: 6 servings
Ingredients: Two pounds of mashed potatoes; two tablespoonfuls of butter; a little salt; two pounds of flour; milk enough to make a batter; one-half cup of yeast

From Twentieth century home cook book, 1905

Serves 6

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

757Calories

25 gProtein

142 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories757 kcal

Protein25 g

Carbohydrates142 g

Fiber6.2 g

Sugars2.9 g

Total Fat15 g

Saturated Fat4.2 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol31 mg

Sodium2079 mg

Potassium746 mg

Calcium91 mg

Iron9.2 mg

Magnesium69 mg

Phosphorus340 mg

Zinc2.6 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 Twentieth century home cook book (1905) by Francis Carruthers, page 91. The excerpt below is the record exactly as published.

POTATO CAKES. Two pounds of mashed potatoes, two tablespoonfuls of butter and a little salt, two pounds of flour, and milk enough to make a batter, one-half cup of yeast

Cook this with the app: pantry check, scaling, and the assistant.