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Potato Caramel Cake
From How we cook in Tennessee .., 1906
Serves 10
This makes a large loaf.
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
469Calories
8 gProtein
85 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein8.1 g
Carbohydrates85 g
Fiber2 g
Sugars55 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol109 mg
Sodium210 mg
Potassium251 mg
Calcium95 mg
Iron2.9 mg
Magnesium52 mg
Phosphorus183 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C1.4 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate52 mcg
Choline62 mg
Caffeine1.8 mg
Water47 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 89. The excerpt below is the record exactly as published.
Potato Caramel Cake is made of two-thirds of a cupful of butter, two cupfuls of granulated sugar, two cupfuls of flour, a cupful of mashed potato, hot, half a cupful of sweet milk, four eggs, two teaspoonfuls of baking powder, a cupful of grated chocolate or two squares melted, a cupful of chopped English walnuts, a teaspoonful each of cloves, cinnamon and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.