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Potato Chocolate Cake
From Superior cook book, 1905
Serves 4
Presented as published in 1905. 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
856Calories
19 gProtein
152 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein19 g
Carbohydrates152 g
Fiber3.6 g
Sugars93 g
Total Fat41 g
Saturated Fat8.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol348 mg
Sodium368 mg
Potassium552 mg
Calcium262 mg
Iron8.1 mg
Magnesium86 mg
Phosphorus385 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D1.8 mcg
Vitamin C5.6 mg
Vitamin A131 mcg
Vitamin E1 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.9 mg
Folate140 mcg
Choline229 mg
Caffeine14 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 102. The excerpt below is the record exactly as published.
Potato Chocolate Cake. One and one-half cii|)s sugar, Vo ciij) of butler, o (?ggs, 1,0 cup of chocolate, i/o cup of raw grated potato. -^ cu]) milk, 2 teaspoons cinnamon. 2 teaspoons of baking jiowder, 2 teas])oons of vanilla. 2 cup-; of Dousman's Best Patent flour. Bake in 0 lavers in a -Jewel Kanae. Mrs. W. F. Noye. 13(. SUPKKIOK COOK BOOK Chocolate Nougate Cake. t'lvaiu 1 e-ii}) of siii^ar and lialf a cu]) of luittcr to^uotlicr. l?ea-t in 2 eggs, a tea- spoon of vanilla, half a cake of swcel cliocnjatc. 1 cuj) raisins and 1 cu]) of chopped nuts. Lastly add V. teaspoon soihi dissoUcd in i ^, cup of sonr cream or milk and 2 cups of Dousiuan's I'x'st I'aictit tloiii-. l>ake in slow oven 40 minutes in a Jewel Eauge. Mrs. Otto Egek. Chocolate Loaf Cake. One cujt sugar. [■_. cu|» huliei'. J cu]) milk. .'! cu])s Doiisman's Best Patent flour. 3 teaspoons baking ]Hi\\(hM'. 4 eggs, 7;. cup grated chocolate put in dry. Bake in a Jewel Eange. Mrs. D. D. Eandall. Chocolate Loaf Cake. One-half cupful each of huttcr and niilk. 1\^ cupfuls of sugar. 4 eggs. 2 level teaspoons of hak'ing |)()\\(lei'. l-'>4 cupfuls of Dousman's Echo pastry flour. 4 ozs. of chocolate dissolved in ■'> tal)l(\^j)oons of hot water, 1 cupful fruits and nuts. Bake in a Jewel Eange. Mrs. O'Co^tistor, Xegaunee. Chocolate Puffs. Beat to a stilf froth the whites of 'i eggs, stirring into them very gradually 2 t(^acu])S of ])OAvdered sugar and 2 tahlespoons of cornstarch into Avhich you have grated 2 ozs. of chocolate. Dro]) with a dessertspoon 1 inch apart on buttered tins. Bake 1.") minutes in a Avarm oxen in a Jewel Eange. Miss Border. Chocolate Cake. One cup gi'anulated sugar. 1 hea|)ing tahles[)oon butter, yolks of ."> eggs; beat together. Add 1 cu]) sweet milk. Dousman's Best Patent flour for a stiff batter with 2 teaspoons of Eoyal baking powder and 1 teaspoon of vanilla.
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