Potato Cake
From Carolina cookery from Quaker kitchens, 1924
—Miss Harriet Tomlinson.
Presented as published in 1924. 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
4629Calories
42 gProtein
1114 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories4629 kcal
Protein42 g
Carbohydrates1114 g
Fiber32 g
Sugars919 g
Total Fat76 g
Saturated Fat5 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol724 mg
Sodium1611 mg
Potassium5727 mg
Calcium225 mg
Iron10 mg
Magnesium305 mg
Phosphorus1147 mg
Zinc6 mg
Copper1.7 mg
Manganese2 mg
Vitamin D3 mcg
Vitamin C123 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K22 mcg
Vitamin B63 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate313 mcg
Choline589 mg
Caffeine0 mg
Water1227 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.
POTATO CAKE 6 cups mashed white potato 2 cups fresh cut corn pulp 1-3 cup butter % tsp. salt 3 eggs, separated Dash of pepper 4% cup sugar A few gratings of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.