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Potato Cake, Sweet
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake is about half an hour.
Presented as published in 1892. 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
655Calories
25 gProtein
113 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein25 g
Carbohydrates113 g
Fiber15 g
Sugars62 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium234 mg
Potassium1326 mg
Calcium240 mg
Iron5.3 mg
Magnesium85 mg
Phosphorus438 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C169 mg
Vitamin A243 mcg
Vitamin E1.8 mg
Vitamin K5 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.9 mg
Folate117 mcg
Choline477 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1311. The excerpt below is the record exactly as published.
Potato Cake, Sweet. — Bake the re- quired number of potatoes, and when they are done enough, burst them, and scoop out the contents with a spoon. Crush them until they are quite smooth, and weigh them. Mix with half a pound of potato two ounces of powdered sugar, a little candied-peel cut into thin strips, and the well-beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.