Potato Caramel Cake
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
3867Calories
55 gProtein
686 gCarbs
200 gFat
Full nutrition (34 nutrients)
Calories3867 kcal
Protein55 g
Carbohydrates686 g
Fiber14 g
Sugars442 g
Total Fat200 g
Saturated Fat20 g
Monounsaturated Fat18 g
Polyunsaturated Fat61 g
Omega-30 g
Cholesterol267 mg
Sodium130 mg
Potassium1907 mg
Calcium367 mg
Iron20 mg
Magnesium368 mg
Phosphorus1013 mg
Zinc7.3 mg
Copper2.6 mg
Manganese7.6 mg
Vitamin D1.2 mcg
Vitamin C20 mg
Vitamin A39 mcg
Vitamin E0.4 mg
Vitamin K12 mcg
Vitamin B61.5 mg
Vitamin B120.7 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)21 mg
Folate426 mcg
Choline56 mg
Caffeine35 mg
Water276 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 37. The excerpt below is the record exactly as published.
POTATO CARAMEL CAKE. Mrs. G. B. Crane. Chica^-o. % cup butter. 2 cups granulated sugar. 1 cup boiled potatoes, mashed very Tine. 2 oz. melted chocolate or cocoa. 1 teaspoonful cloves. 1 teaspoonful cinnamon. Bake in a loaf, covering the paper. Erosting : — P)Oil 2 cii]:)S sugar with 3^ enp blitter, cool a little and beat imt on the cake while both are wan 4 eggs. 1 gill milk. 2 cups flour. 0 teaspoons baking powder. 1 cup chopped English walnuts, V2 teaspoon grated nutmeg. irst ten minutes with brown milk 15 minutes, add i oimci^ :1 it thickens. Sjiread (piickly BURNT CARAMEL CAKE. Mrs. W. S. Potts, Pawnee, Neb. 2 cups flour. 1)4 cups sugar. 1/4 cup butter
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