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Potato Fried Cakes I
From Farm and home cook book and housekeeper's assistant, 1907
Serves 7
Presented as published in 1907. 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
780Calories
18 gProtein
169 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein18 g
Carbohydrates169 g
Fiber2.3 g
Sugars60 g
Total Fat6.6 g
Saturated Fat1.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol88 mg
Sodium455 mg
Potassium718 mg
Calcium306 mg
Iron7.3 mg
Magnesium65 mg
Phosphorus334 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C17 mg
Vitamin A45 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.1 mg
Folate195 mcg
Choline87 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 55. The excerpt below is the record exactly as published.
Potato Fried Cakes I To 6 boiled potatoes, each about the size of an egg, mashed while hot, add 2 cups sugar, 1 tablesp butter, 3 well-beaten eggs, salt, cinnamon and nutmeg to taste, 1 cup milk, and about 6 cups fiour sifted with 6 teasp baking powder
Cook this with the app: pantry check, scaling, and the assistant.