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Potato Flour Layer Cake
From The bride's cook book, 1915
Serves 8
Presented as published in 1915. 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
190Calories
4 gProtein
38 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein4.2 g
Carbohydrates38 g
Fiber0.9 g
Sugars26 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium1316 mg
Potassium193 mg
Calcium58 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.6 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline80 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 25. The excerpt below is the record exactly as published.
POTATO FLOUR LAYER CAKE Contributed by C. E. Grosjean Rice Milling Company. 4 Eggs 1 Cup Sugar 1 Cup Potato Flour, scant 1 Teaspoon Baking Powder 1 Teaspoon Vanilla Salt
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