gluten-freenut-freesoy-freefish-freeshellfish-free
Potato Pancakes
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
447Calories
19 gProtein
78 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein19 g
Carbohydrates78 g
Fiber15 g
Sugars0.2 g
Total Fat7.8 g
Saturated Fat3.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol194 mg
Sodium1196 mg
Potassium1906 mg
Calcium235 mg
Iron28 mg
Magnesium141 mg
Phosphorus346 mg
Zinc2.6 mg
Copper4 mg
Manganese6 mg
Vitamin D1 mcg
Vitamin C23 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B61.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate68 mcg
Choline147 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 317. The excerpt below is the record exactly as published.
POTATO PANCAKES. Two quarts of raw, grated potatoes, four eggs, two tablespoonfuls of thick, sour cream, salt, Ko-nut or lard
Cook this with the app: pantry check, scaling, and the assistant.