vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Potato-Flour Cake
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
896Calories
29 gProtein
130 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories896 kcal
Protein29 g
Carbohydrates130 g
Fiber1.9 g
Sugars102 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium254 mg
Potassium319 mg
Calcium152 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus101 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E5.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate7.8 mcg
Choline12 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 113. The excerpt below is the record exactly as published.
POTATO-FLOUR CAKE Yolks of 4 eggs 1 heaping teaspoon baking powder 1 cup sugar 1 teaspoon vanilla V2 cup potato floiu' Whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.