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Potato Pancakes

Name: Potato Pancakes
Yield: 3 servings
Ingredients: Grate 8 large potatoes.; add 4 eggs, not beaten.; 1 teacup flour.; 3/4 cup milk.; 1 even teaspoonful baking-powder.

From The white ribbon cook book, 1894

Serves 3

Presented as published in 1894. 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

581Calories

22 gProtein

105 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories581 kcal

Protein22 g

Carbohydrates105 g

Fiber8.4 g

Sugars5.5 g

Total Fat8.6 g

Saturated Fat2.9 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol253 mg

Sodium292 mg

Potassium1910 mg

Calcium230 mg

Iron6.9 mg

Magnesium116 mg

Phosphorus479 mg

Zinc2.5 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D1.7 mcg

Vitamin C79 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K8.2 mcg

Vitamin B61.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.1 mg

Folate158 mcg

Choline252 mg

Caffeine0 mg

Water408 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 47. The excerpt below is the record exactly as published.

Potato Pancakes — Grate 8 large potatoes in a porcelain bowl, add 4 eggs, not beaten, 1 teacup flour, 3^ cup milk and 1 even teaspoonful bak- ing-powder

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