Potato Cream Cake

Ingredients

• two and one-half pounds of boiled potatoes
• eight eggs
• twelve ounces of sugar
• eight ounces of sifted flour
• six ounces of melted butter
• one-half pint of milk or cream

Method

1. 1

   Peel while warm and let cool, and grate the potatoes in a bowl.

2. 2

   Separate the eggs; beat the yolks and sugar together, add gradually to the potatoes; then add sifted flour, melted butter; flavor with cinnamon, or lemon and mace, and add milk or cream; beat the whites of eggs light and mix all together.

3. 3

   Spread this cream over the cake evenly and bake in a good heat.

4. 4

   When done, dust with powdered sugar and cinnamon.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 140. The excerpt below is the record exactly as published.

POTATO CREAM CAKE. Roll out a thin bottom and line a baking sheet like for fruit cakes, and give some proof; then fill with the following mixture : Take two and one-half pounds of boiled potatoes; peel while warm and let cool, and grate the potatoes in a bowl. Separate eight eggs; beat the yolks and twelve ounces of sugar together, add gradually to the potatoes; then add eight ounces of sifted flour, six ounces of melted butter; flavor with cinnamon, or lemon and mace, and add one-half pint of milk or cream

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