Potato Pancakes

Ingredients

• 4 large or 5 small potatoes
• the beaten yolks of two eggs
• a tablespoonful of fine bread crumbs
• 1/2 teaspoonful of salt

Method

1. 1

   Grate potatoes, mix with yolks, salt, and bread crumbs.

2. 2

   Fold in beaten whites and sauté by spoonfuls on a hot griddle.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 51. The excerpt below is the record exactly as published.

1/2 teaspoonful of salt, and then add gradually to a pint of Dousman's Best Patent 72 SUPERIOR COOK BOOK floni". stii'i'ing all the while Strain and turn at onco in 1'^ hot, greased pop-over Clips. Bake in a quick o\cn in a Jewel Eange tor 10 minutes. Breakfast Fruit Gems. Stone and chop twenty-toui- dates; nd\ them with half a cuprul of seedless raisins; separate 2 eggs, heat the ycdks and add It^ eupsful of milk, then the dates and raisins, y^ a cupful of cornnieal and 1 cupful ( Dousnian's Best Patent) whole wheat flour ; heat thoroughly ; add 2 rounding teaspoonfnls of baking powder ; beat again and fold in the well-beaten wliites. Bake in a (|uiek oven in a Jewel Bange for 20 minutes. Pancakes. One pint of Dousman's Best Patent flour, 1 pint of sweet milk, 1 tablespoon of sugar, ly^ tablespoons of butter, melted, 2 teas]ioons of baking powder, 2 eggs beaten separately, a little salt; add whites of eggs just Ixd'ore baking. Bake in a Jewel Bange. ]\Ii!S. MaPxK Elliott. Potato Pancakes. Pare, wash and grate 4 large or (5 small potatoes into a howl and add quickly to them the beaten yolks of two eggs, i/o teaspoonful of salt and a tablespoonful of tine bread crumbs

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