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Potato Cutlets
From The "A1" cookery book, 1901
Serves 1
A versatile dish that can use leftover meat.
Presented as published in 1901. 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
633Calories
19 gProtein
120 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories633 kcal
Protein19 g
Carbohydrates120 g
Fiber14 g
Sugars5.8 g
Total Fat9.6 g
Saturated Fat3.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.7 g
Cholesterol367 mg
Sodium57 mg
Potassium2929 mg
Calcium126 mg
Iron6.4 mg
Magnesium158 mg
Phosphorus520 mg
Zinc2.8 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D1.8 mcg
Vitamin C134 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K14 mcg
Vitamin B62.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate152 mcg
Choline361 mg
Caffeine0 mg
Water557 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 43. The excerpt below is the record exactly as published.
Potato Cutlets. — Boil i| lbs. potatoes well, pass through a fine sieve, and mix in the yolks of two eggs. Season with pepper and salt. Take about a tablespoon of the mixture and make into balls, flatten out with a spoon, then take any kind of cold meat chopped finely, seasoned with pepper
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