Potato Cake

Name: Potato Cake
Ingredients: two-thirds cup butter; two cups granulated sugar; one-half cup milk; yolks of four eggs; one cup hot mashed potatoes; one cup chocolate; one teaspoon cinnamon; one teaspoon cloves; one teaspoon nutmeg; one teaspoon vanilla; one cup chopped walnuts; two cups flour; two teaspoons yeast powder; the beaten whites of four eggs

From Council cook book, 1908

Presented as published in 1908. 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

4561Calories

96 gProtein

706 gCarbs

274 gFat

Full nutrition (34 nutrients)

Calories4561 kcal

Protein96 g

Carbohydrates706 g

Fiber18 g

Sugars473 g

Total Fat274 g

Saturated Fat41 g

Monounsaturated Fat33 g

Polyunsaturated Fat66 g

Omega-30.2 g

Cholesterol1107 mg

Sodium440 mg

Potassium2189 mg

Calcium536 mg

Iron31 mg

Magnesium489 mg

Phosphorus1583 mg

Zinc12 mg

Copper3.5 mg

Manganese8.9 mg

Vitamin D5.2 mcg

Vitamin C0.1 mg

Vitamin A362 mcg

Vitamin E3.1 mg

Vitamin K16 mcg

Vitamin B61.6 mg

Vitamin B122.7 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)3 mg

Niacin (B3)22 mg

Folate643 mcg

Choline613 mg

Caffeine56 mg

Water421 g

As published

This recipe was extracted from Council cook book (1908), page 45. The excerpt below is the record exactly as published.

Potato Cake. Cream two-thirds cup butter with two cups granulated sugar; add one-half cup milk, yolks of four eggs, one cup hot mashed potatoes, one cup chocolate, one teaspoon each cinnamon, cloves, and nutmeg, one teaspoon vanilla, one cup chopped wal- nuts, two cups flour, two teaspoons yeast powder, then beaten whites of four eggs

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