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Potato Pancakes
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
430Calories
14 gProtein
84 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories430 kcal
Protein14 g
Carbohydrates84 g
Fiber15 g
Sugars0 g
Total Fat5.8 g
Saturated Fat3.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Cholesterol15 mg
Sodium3461 mg
Potassium1857 mg
Calcium214 mg
Iron28 mg
Magnesium138 mg
Phosphorus260 mg
Zinc2.1 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate58 mcg
Choline0 mg
Caffeine0 mg
Water359 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 182. The excerpt below is the record exactly as published.
POTATO PANCAKES 3 medium-sized raw potatoes 1 tablespoon cream 1 tablespoon flour 1 egg 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.