Recipe Manuscript

Pancake Potatoes

Name: Pancake Potatoes
Prep time: PTPT15M
Cook time: PTPT35M
Yield: 4
Cuisine: American
Ingredients: 600 g raw potatoes (about 3-4 medium potatoes); 100 ml white sauce (béchamel; can substitute with a simple mixture of milk, butter, and flour); 1-2 large eggs; 5 g salt (about 1 tsp, or to taste); 2 g black pepper (about 1/2 tsp, or to taste); Butter or oil for greasing the tray

"Pancake Potatoes"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)American European Beginner Dinner Lunch Snack

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Pancake Potatoes

"Πέρασε ὀλίγες πατάτες ὠμὲς ἀπὸ τὴ μηχανὴ τοῦ κιμᾶ. Πρόσθεσε ἔπειτα ὀλίγη ἄσπρη σάλτσα (ἀριθ. 146) βάλε ἕνα ἢ δύο αὐγά, ἁλάτι, πιπέρι, βάλε τες εἰς ταψὶ νὰ ψηθοῦν καὶ μεταχειρίσου τες διὰ γαρνιτούρα ψητῶν, κρεάτων ἢ πουλερικῶν."

English Translation

"Pass a few raw potatoes through the meat grinder. Then add a little white sauce (no. 146), one or two eggs, salt, pepper, place them in a baking pan to bake, and use them as a garnish for roasts, meats, or poultry."

Note on the Original Text

The recipe text is succinct and to-the-point, reflecting early 20th-century Greek culinary writing—expecting a certain familiarity and confidence from the reader. Quantities are loosely specified ('a few potatoes,' 'a little white sauce') and seasoning is monitored by taste rather than measure, typical for the era. Spellings reflect Katharevousa Greek, with terms and grammar not strictly modern; words like 'μηχανὴ τοῦ κιμᾶ' (meat grinder) and 'ταψὶ' (baking tray) are direct and functional, signaling both the tools on hand and the simplicity of the method.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the 1917 Greek-American cookbook 'Megale amerikanike mageirike,' a practical guide for Greek immigrants adapting to life—and cuisine—in America. During this period, potatoes were celebrated as both plentiful and adaptable to many culinary styles. The incorporation of a white sauce (often béchamel) reflects Western European culinary influences, popular in American and immigrant kitchens of the early 20th century. Such recipes offered home cooks and professional chefs alike a taste of both old and new worlds, bridging traditions across continents.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, a hand-cranked meat grinder would have been used to process the raw potatoes, creating a fine, even texture. Mixing was done by hand in a large bowl. Baking trays ('tapsi' in Greek) made of metal or heavy enamel were commonly used, and the baking would have occurred in a wood- or coal-fired oven. For home cooks today, a box grater or food processor and a standard oven make things easy, but the fundamental tools—grater, bowl, tray, heat—remain unchanged.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

35 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 pound 5 ounces raw potatoes (about 3-4 medium potatoes)
3.5 fl oz white sauce (béchamel; can substitute with a simple mixture of milk, butter, and flour)
1-2 large eggs
1 tsp salt (about 0.18 oz, or to taste)
1/2 tsp black pepper (about 0.07 oz, or to taste)
Butter or oil for greasing the tray

Instructions

Peel and grate around 1 pound 5 ounces (about 1.3 pounds) of raw potatoes, using a coarse grater or a food processor for efficiency.
Squeeze out some of the excess moisture with a cloth.
Add 3.5 fluid ounces (about 7 tablespoons) of white sauce (béchamel works brilliantly here; see substitute below) to the potatoes and mix well.
Beat in 1 or 2 eggs, season generously with salt and pepper, and stir until all is combined.
Spread the mixture evenly in a lined or greased baking tray, about 1–1 1/4 inches thick.
Bake at 350°F (180°C) until golden brown and set, about 30–40 minutes.
Slice into portions and serve as a savory accompaniment to roasts, meats, or poultry.

Estimated Calories

180 per serving

Cooking Estimates

Preparation takes about 15 minutes since you need to peel, grate, and squeeze the potatoes before mixing with the other ingredients. The dish then bakes for about 35 minutes. Each serving is about 180 calories if you divide the recipe into 4 portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.