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Potato Pancake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Dust with powdered sugar.
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
820Calories
6 gProtein
73 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein5.8 g
Carbohydrates73 g
Fiber2 g
Sugars29 g
Total Fat58 g
Saturated Fat36 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol152 mg
Sodium13 mg
Potassium486 mg
Calcium28 mg
Iron2 mg
Magnesium34 mg
Phosphorus98 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A485 mcg
Vitamin E1.7 mg
Vitamin K7.5 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate59 mcg
Choline29 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 151. The excerpt below is the record exactly as published.
OTATO PAN CAKE. Take half a pound of boiled and cooled pota- toes, grate or rub through a sieve; add two ounces of flour and two ounces of sugar; mix with twelve yolks and five ounces of melted but- ter; add a pinch of salt, the grated rind of half a lemon, a little mace
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