Yapingacho
From The Stag Cook Book: Written for Men by Men, 1922
Presented as published in 1922. 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
1918Calories
84 gProtein
105 gCarbs
129 gFat
Full nutrition (31 nutrients)
Calories1918 kcal
Protein84 g
Carbohydrates105 g
Fiber18 g
Sugars47 g
Total Fat129 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium374 mg
Potassium2905 mg
Calcium1310 mg
Iron3.5 mg
Magnesium524 mg
Phosphorus1846 mg
Zinc10 mg
Copper1.1 mg
Manganese3.8 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water870 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 20. The excerpt below is the record exactly as published.
YAPINGACHO Make potato cakes by the ordinary recipe, but before shaping them place a piece of cream cheese the size of a walnut in the center of each; then fry brown in very little fat. Sauce — One quart of milk and one half pound of peanuts ground fine ; boil until thick, seasoning with salt
Cook this with the app: pantry check, scaling, and the assistant.