vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Cheese-Cakes
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
680Calories
16 gProtein
79 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein16 g
Carbohydrates79 g
Fiber6.8 g
Sugars56 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol453 mg
Sodium150 mg
Potassium654 mg
Calcium115 mg
Iron3.4 mg
Magnesium41 mg
Phosphorus262 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C117 mg
Vitamin A162 mcg
Vitamin E1.4 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate77 mcg
Choline311 mg
Caffeine0 mg
Water299 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 126. The excerpt below is the record exactly as published.
POTATO CHEESE-CAKES. Grate the thin rind of two lemons, pound them well with two table- spoonfuls of finely-sifted sugar and four tablespoonfuls of potato which has been boiled until it has become floury. Stir in two tablespoonfuls of clarified butter and when smooth add the yolks of two and the white of one QgQ
Cook this with the app: pantry check, scaling, and the assistant.