Potato Pancakes
From The National home cook book, 1900
Do not bake too fast or potatoes will not be thoroughly cooked.
Presented as published in 1900. 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
672Calories
27 gProtein
121 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein27 g
Carbohydrates121 g
Fiber13 g
Sugars7.4 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium2747 mg
Potassium2710 mg
Calcium263 mg
Iron7.8 mg
Magnesium155 mg
Phosphorus606 mg
Zinc3.2 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C118 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B62 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.5 mg
Folate162 mcg
Choline367 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from The National home cook book (1900), page 58. The excerpt below is the record exactly as published.
POTATO PANCAKES—Hight large raw potatoes, peeled and grated; one teaspoon salt, one-half teaspoon sugar, two tablespoons sifted flour, one-half teaspoon baking powder, two — eggs, well beaten. Mix in order given, stir well and bake. on — hot, well greased griddle. Do not bake too fast or : Potato, ye ill not be thoroughly cooked. - RHODE ISLAND SPAT OUTS—One pint sweet milk, “one ‘ tablespoons of wheat flour, two eggs
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