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Potato Griddle Cakes

From Blue Ribbon cook book, 1905
Presented as published in 1905. 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

548Calories
16 gProtein
115 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein16 g
Carbohydrates115 g
Fiber11 g
Sugars4.6 g
Total Fat3.7 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol26 mg
Sodium801 mg
Potassium1997 mg
Calcium106 mg
Iron6.1 mg
Magnesium118 mg
Phosphorus327 mg
Zinc1.9 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C89 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B61.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.3 mg
Folate145 mcg
Choline97 mg
Caffeine0 mg
Water375 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 41. The excerpt below is the record exactly as published.

Potato Griddle Cakes—2 cups grated raw potato, 2 tablespoons flour, 1 egg, beaten; 14 teaspoon salt, 14 teaspoon pepper. Mix well, and make thin cakes. Cook slowly on greased griddle. Waffles 71 A Substitute for Maple Syrup—Take 2 cups brown sugar and 1 cup water, and boil 5 minutes, add 2 tablespoons butter, then flavor with a teaspoon of Blue Ribbon vanilla when cold. Nice with griddle cakes and hot biscuits. Use other flavoring if desired. Imitation Maple Syrup—Boil clean corn cobs in water; then remove the cobs, add brown sugar, and boil to a nice, thick syrup. One can hardly tell it from genuine maple syrup. The cobs give the maple flavor. Bread Crumb Griddle Cakes—2 cups stale breadcrumbs, soaked in 1 cup boiling water, 2 cups flour, 34 teaspoon Blue Ribbon soda, 14 cup sugar, 1 egg, 114 cups sour milk, 2 tablespoons melted butter, 44 teaspoon salt. Pop Overs—1 cup milk, 1 cup flour, 2 eggs, 14 teaspoon melted butter, a pinch of salt. Beat the whites and yolks of the eggs separately until very light, then beat all well together with a Dover egg-beater for 3 minutes. Turn into very hot greased iron gem pans, and bake in a hot oven for 10 minutes; then decrease the heat and bake 30 minutes longer. They should be crusty with a hollow centre. +o CPINIED 0 WAFFLES Heat the iron well, both sides, grease it and fill about 2 full, leaving room for them to rise; cook one side a minute, then turn and cook the other. Serve with lemon syrup, maple syrup or caramel sauce. Waffles—2 cups flour, 34 teaspoon Blue Ribbon soda, 14 teaspoon salt,
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