vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Potato Flour Cake
From Delicacies, 1929
Serves 1
Recipe attributed to Mrs. C. H. Perdue.
Presented as published in 1929. 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
845Calories
15 gProtein
156 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories845 kcal
Protein15 g
Carbohydrates156 g
Fiber3.7 g
Sugars104 g
Total Fat19 g
Saturated Fat6.6 g
Monounsaturated Fat8 g
Polyunsaturated Fat3 g
Cholesterol734 mg
Sodium539 mg
Potassium711 mg
Calcium391 mg
Iron3.3 mg
Magnesium46 mg
Phosphorus468 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.7 mcg
Vitamin C2.4 mg
Vitamin A259 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate115 mcg
Choline582 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 43. The excerpt below is the record exactly as published.
Potato Flour Cake Beat whites of 4 eggs 2 minutes. Add V2 cup sugar and beat 2 minutes more. Beat yolks of 4 eggs 3 minutes. Add ~j cup sugar and beat 3 minutes. Combine whites and yolks and add \ 2 cup potato flour, 1 tsp. baking powder and 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.