Potato Cake

Ingredients

• two cups sugar
• three-fourths cup butter
• three-fourths cup milk
• two and a half cups flour
• one cup of mashed Irish potatoes
• four eggs
• two bars grated chocolate
• one cup chopped walnuts
• two teaspoons baking powder
• one teaspoon ground cloves
• one teaspoon nutmeg
• half teaspoon allspice
• half teaspoon black pepper
• pinch salt

Method

1. 1

   Cream butter and sugar together, add eggs and milk, lastly the flour.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 74. The excerpt below is the record exactly as published.

two teaspoons baking powder. Cream butter and sugar thoroughly, beat yolks to a stiff froth and stir thoroughly into butter and sugar, put in milk,' then flour and stir hard, bake in moderate oven. For frosting use one cup sugar, five tablespoonfuls water, white of one egg; let sugar and water boil until when dropped from the spoon it will hair; then pour slowly into the beaten white of egg, and beat hard until partly cool; then frost the cake. Flavor with any desired flavoring. (Original). NO. 15. JAM CAKE. Mrs. E. H. Williams, 120 East Fern avenue, Redlands, Cal.— One- half cup butter, one cup sugar, three eggs, (save out the white of one for icing,) five tablespoons sour milk, two heaping cups of flour, one teaspoon soda ,one teaspoon cinna- mon, one-half teaspoon cloves, one cup jam, stirred in the last thing. Strawberry jam is the best to use. This makes two good lay- ers, with white icing. NO. 16. KINDERGARTEN CAKE. Mrs. Clara Moulton, Loara, Cal.— Take one pint of sponge in morning before kneading, one cup sugar, three-quarter cup butter, (small,) one teaspoonful ground cinnamon, two eggs, one teacup chopped • raisins, three-quarter teacup flour; beat it up before putting in flour and raisins and beat it good afterwards. Let it raise a long time, then bake it. Flour raisins so they won't sink. Add saleratus before raisins are put in. COOKING AND OTHER RECIPES. 45 NO. 17. LAYER CAKE. Mrs. J. J. Brong- hall, Ocean Park, Cal.— Take scant two cups granulated sugar, which has been sifted twice, add a good one-half cup butter and cream well, add one-half cup sweet milk, grad- ually, then one-half cup sweet milk with flour, a little at a time; three cups flour, sift twice, then measure, sift again with two level teaspoonfuls baking powder; whites of six eggs, beaten stiff. NO. 18. LEMON CAKE. (Finest ever.) Mrs. Clara Moulton, Loara, Cal.— Take one good cup sugar, one-half cup butter, three eggs, (.save the yolk of one,) one-half cup milk, two cups of flour, one tablespoon baking powder, jelly between layers, one cup cold water, one cup sugar; the rind and juice of one large lemon, one tablespoon corn starch, heaping with the yolk of one egg and a little butter, and a little water. Put in the corn starch and yolk when it commences to boil and cool it before spreading the layers. NO. 19. LEMON LAYER CAKE. Mrs. L. S.— Whites of three eggs, one cup sugar, but- ter size of an egg, two-thirds cup sweet milk, two cups flour, one and one-half tea- spoons baking powder; flavor with lemon; bake in layers. Filling: Grate the yellow rind of one large lemon, add the juice, half cup sugar, tablespoon butter, tablespoon water, yolks of the three eggs, beat all together and boil five minutes; spread between layers; put white frosting on top if desired. NO. 20. PORK CAKE. OR FRUIT CAKE, without butter, eggs or milk. • Mrs. F. M. Caler, 1415 Arapahoe st.— One pound fresh fat pork, two pounds raisins, one pound currants, one-fourth pound citron, one pint molasses, one pint boiling water, one cup dark brown sugar, one teaspoon each of allspice, cinnamon and mace, one grated nutmeg and one large teaspoon of soda.. Put the pork through the meat chopper until it is the same softness as lard, then p'our the boiling water over it, only saving enough to dissolve ihe soda; then add the sugar, molasses and other ingredients,, with the exception of the fruit and one cup of English walnuts chopped, which should be added the last thing. Seed the raisins, slice the citron fine and wash and dry the currants and roll in flour before stirring in the cake; add enough flour to make stiffness of an ordi- nary fruit cake. Bake one hour. This will make four loaves and will keep as long as any fruit cake. (Original.) NO. 21. POTATO CAKE. (Very good.) Mrs. K. M. Philips, 1235 W. Seventh st., Los An- geles.— Take two cups sugar, three-fourths cup butter, three-fourths cup milk, two and a half cups flour, one cup of mashed Irish potatoes, four eggs, two bars grated chocolate, one cup chopped walnuts, two tea- spoons baking powder, one teaspoon ground cloves, one teaspoon nutmeg, half teaspoon all- spice, half teaspoon black pepper, pinch salt

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