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Potato Pancakes

Name: Potato Pancakes
Yield: 2 servings
Ingredients: three good-sized potatoes; three well-beaten eggs; one-half cup flour; one-half cup sweet milk; two teaspoons good baking powder; two tablespoons butter and lard

From The Times cook book, no. 2, 1905

Serves 2

Presented as published in 1905. 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

519Calories

17 gProtein

65 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories519 kcal

Protein17 g

Carbohydrates65 g

Fiber4.7 g

Sugars2.1 g

Total Fat21 g

Saturated Fat7.7 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol292 mg

Sodium591 mg

Potassium1103 mg

Calcium336 mg

Iron5.4 mg

Magnesium70 mg

Phosphorus408 mg

Zinc1.9 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D1.8 mcg

Vitamin C44 mg

Vitamin A120 mcg

Vitamin E0.9 mg

Vitamin K4.7 mcg

Vitamin B60.8 mg

Vitamin B120.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.6 mg

Folate119 mcg

Choline254 mg

Caffeine0 mg

Water239 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 68. The excerpt below is the record exactly as published.

POTATO PANCAKES. (Original.) Mrs. G. Dombrowski, 339 West Vernon avenue, Los Angedes — Peel three good-sized potatoes, grate them raw, add to this three well-beaten eggs, one-half cup flour, one-half cup sweet milk, salt, and two teaspoons good baking powder. Fry in two tablespoons butter and lard

Cook this with the app: pantry check, scaling, and the assistant.