Potato Caramel Cake

Name: Potato Caramel Cake
Ingredients: two-thirds cup of butter; two cups of sugar; the yolks of four eggs; a half cup of sweet milk; one cup mashed potato; two squares of bitter chocolate melted; one-half teaspoonful nutmeg; two cups flour; two teaspoonfuls baking powder; whites of four eggs; a cupful of nut meats

From Standard Paper-Bag Cookery, 1912

Can be made in layers with white icing.

Presented as published in 1912. 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

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 50. The excerpt below is the record exactly as published.

Potato Caramel Cake. — Beat to a ceram two-thirds cup of butter and two cups of sugar, add the yolks of four eggs beaten until light and mix with a half cup of sweet milk and one cup mashed potato. Add two squares of bitter chocolate melted, one-half teaspoonful nutmeg, and two cups flour sifted with two teaspoonfuls baking powder. Fold in whites of four eggs beaten stiff, a cupful of nut meats

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