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Potato Cheesecakes

Name: Potato Cheesecakes
Yield: 1 servings
Ingredients: two ounces of lump sugar; half a small lemon; three ounces of boiled potatoes; two ounces of clarified butter; the yolks of two well-beaten eggs; the white of an egg beaten to a firm froth

From Cassell's dictionary of cookery, 1892

Serves 1

Alternatively, use a quarter pound of potatoes and adjust other ingredients accordingly.

Presented as published in 1892. 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

977Calories

18 gProtein

80 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories977 kcal

Protein18 g

Carbohydrates80 g

Fiber2.9 g

Sugars59 g

Total Fat67 g

Saturated Fat37 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol542 mg

Sodium147 mg

Potassium530 mg

Calcium74 mg

Iron2.3 mg

Magnesium35 mg

Phosphorus243 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C38 mg

Vitamin A161 mcg

Vitamin E1.1 mg

Vitamin K2.2 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.3 mg

Folate61 mcg

Choline308 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1313. The excerpt below is the record exactly as published.

Potato Cheesecakes.— Rub twe ounces of lump sugar upon the rind of half a smaU lemon until the yellow part is taken off, then crush them to powder. Mix with this three ounces of boiled potatoes, dry and floury, two ounces of clarified butter, and the yolks of two well-beaten eggs. Beat the mixture thoroughly, and add at the last moment the white of an egg beaten to a firm froth. Line the patty-pans with puff paste, half fill them with the mixture, and bake in a well-heated oven. Or, take a quarter of a pound of boiled potatoes, dry and floury. Bruise them well, and let them cool a little, then mix with them two ounces of finely- grated bread-crumbs and three ounces of loaf- sugar which has been rubbed upon half a small lemon

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