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Potato Pancakes
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
228Calories
11 gProtein
31 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein11 g
Carbohydrates31 g
Fiber6.4 g
Sugars1.4 g
Total Fat7.7 g
Saturated Fat3.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol194 mg
Sodium449 mg
Potassium756 mg
Calcium113 mg
Iron10 mg
Magnesium55 mg
Phosphorus192 mg
Zinc1.4 mg
Copper1.4 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C34 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate44 mcg
Choline150 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 452. The excerpt below is the record exactly as published.
Potato Pancakes, — To two grated large raw potatoes, add two beaten eggs, a tablespoon thick cream, salt and pepper, a little spice, and if wished, a little grated lemon peel
Cook this with the app: pantry check, scaling, and the assistant.