vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potato Pancake
From European and American cuisine, 1914
Serves 3
Can add breadcrumbs to the mixture.
Presented as published in 1914. 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
523Calories
20 gProtein
104 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein20 g
Carbohydrates104 g
Fiber20 g
Sugars0.1 g
Total Fat5.1 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Cholesterol184 mg
Sodium2286 mg
Potassium2461 mg
Calcium292 mg
Iron37 mg
Magnesium181 mg
Phosphorus390 mg
Zinc3 mg
Copper5.3 mg
Manganese8.1 mg
Vitamin D0.9 mcg
Vitamin C31 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B61.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.3 mg
Folate85 mcg
Choline139 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 362. The excerpt below is the record exactly as published.
Potato Pancake. — Pare, wash, and grate 12 large raw potatoes, mix with 1 teaspoonful salt and the yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.