Potato Cake
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
4796Calories
83 gProtein
860 gCarbs
210 gFat
Full nutrition (34 nutrients)
Calories4796 kcal
Protein83 g
Carbohydrates860 g
Fiber13 g
Sugars585 g
Total Fat210 g
Saturated Fat19 g
Monounsaturated Fat57 g
Polyunsaturated Fat32 g
Omega-30.1 g
Cholesterol1197 mg
Sodium560 mg
Potassium2186 mg
Calcium463 mg
Iron27 mg
Magnesium369 mg
Phosphorus1501 mg
Zinc12 mg
Copper2.6 mg
Manganese5.7 mg
Vitamin D6.2 mcg
Vitamin C22 mg
Vitamin A439 mcg
Vitamin E2.7 mg
Vitamin K8.6 mcg
Vitamin B61.2 mg
Vitamin B122.9 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.7 mg
Niacin (B3)22 mg
Folate589 mcg
Choline772 mg
Caffeine9 mg
Water483 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 42. The excerpt below is the record exactly as published.
Potato Cake. 1 cup butter ; 2 cups sugar ; 4 eggs ; 1 cooked potato ; !/o cup sweet milk; 1 cup chopped pecans; % cup chocolate; 1 teaspoon cinnamon; i/> teaspoon cloves; y2 teaspoon nutmeg; 2 cups flour; 2 teaspoons baking powder. CHOCOLATE CARAMEL FILLING: */2 lb sugar; 14 lb grated chocolate; V> cup sweet milk; butter, size of an egg. Mix and cook to a syrup stiff enough to spread. MRS. AUG. JORDAN. — 124 — Potato Cake. 2y2 cups of sugar; y2 cup of butter: y2 cup of potatoes, (mashed) ; y2 cup of milk; y2 cup of grated chocolate; 214 cups of flour sifted with 2 heaping tea- spoons baking powder; y2 teaspoon cinnamon; 5 eggs; 1 cup pecans
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