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Potato Griddle-Cakes

Name: Potato Griddle-Cakes
Yield: 6 servings
Ingredients: twelve large potatoes; three heaping tablespoonfuls of flour; one teaspoonful of baking powder; one-half teaspoonful salt; one or two eggs; two teacupfuls of boiling milk

From Original White House Cookbook, 1887

Serves 6

Serve with stewed or preserved fruit.

Presented as published in 1887. 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

258Calories

8 gProtein

56 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories258 kcal

Protein7.6 g

Carbohydrates56 g

Fiber6.3 g

Sugars2.5 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol31 mg

Sodium303 mg

Potassium1292 mg

Calcium85 mg

Iron2.9 mg

Magnesium71 mg

Phosphorus208 mg

Zinc1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C59 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K6 mcg

Vitamin B60.9 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate55 mcg

Choline61 mg

Caffeine0 mg

Water244 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 168. The excerpt below is the record exactly as published.

POTATO GRIDDLE-CAKES. Twelve large potatoes, three heaping tablespoonfuls of flour, one tea- spoonful of baking powder, one-half teaspoonful salt, one or two eggs,*two teacupfuls of boiling milk

Cook this with the app: pantry check, scaling, and the assistant.