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Raised Potato-Cake
From Original White House Cookbook, 1887
Serves 4
Good with fricasseed chicken.
Presented as published in 1887. 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
762Calories
26 gProtein
135 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein26 g
Carbohydrates135 g
Fiber9.4 g
Sugars4 g
Total Fat20 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol46 mg
Sodium1279 mg
Potassium977 mg
Calcium109 mg
Iron8.1 mg
Magnesium76 mg
Phosphorus395 mg
Zinc3.1 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K5.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)18 mg
Folate650 mcg
Choline42 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 158. The excerpt below is the record exactly as published.
RAISED POTATO-CAKE. Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, say one quart of each, two tablespoonfuls of butter, a little salt and milk enough to make a bat- ter as for griddle-cakes; to this allow half a teacupful of fresh yeast; let it rise till it is light and bubbles of air form; then dissolve half a teaspoonful of soda in a spoonful of warm water
Cook this with the app: pantry check, scaling, and the assistant.