Puffer (Potato Pancakes)

Name: Puffer (Potato Pancakes)
Ingredients: two cups of raw potatoes; two well-beaten eggs; half a teaspoon of salt; two tablespoons of flour; a grated onion

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

611Calories

29 gProtein

104 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories611 kcal

Protein29 g

Carbohydrates104 g

Fiber17 g

Sugars6.7 g

Total Fat10 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium2439 mg

Potassium2208 mg

Calcium296 mg

Iron30 mg

Magnesium166 mg

Phosphorus501 mg

Zinc3.6 mg

Copper4.1 mg

Manganese6.4 mg

Vitamin D2 mcg

Vitamin C34 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.9 mcg

Vitamin B61.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.8 mg

Folate146 mcg

Choline303 mg

Caffeine0 mg

Water561 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 67. The excerpt below is the record exactly as published.

PUFFER, POTATO PANCAKES— GERMAN Peel and grate two cups of raw potatoes and drain. Add to the pulp two well-beaten eggs, half a teaspoon of salt, two tablespoons of flour and a grated onion

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