vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Fried Cakes II
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Doughnuts will keep moist for a week or more.
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
836Calories
18 gProtein
124 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories836 kcal
Protein18 g
Carbohydrates124 g
Fiber2.2 g
Sugars108 g
Total Fat32 g
Saturated Fat5.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol30 mg
Sodium5944 mg
Potassium501 mg
Calcium584 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus339 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0.1 mg
Vitamin A100 mcg
Vitamin E4.6 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate6.9 mcg
Choline40 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 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 II To 1 cup milk add 1 cup sugar, 1 cup mashed potatoes, i/i cup thick sweet cream, yolks of 3 eggs, a pinch of salt, and 3 teasp baking powder sifted with flour enough to make a dough
Cook this with the app: pantry check, scaling, and the assistant.