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Potato Fruit Cake

From The Fredericksburg home kitchen cook book, 1921

Submitted by Mrs. A. H. Welgehau.

Presented as published in 1921. 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

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 45. The excerpt below is the record exactly as published.

Potato Fruit Cake. 2 cups of sugar; y2 cup of butter; 4 eggs; 1 cup of warm mashed potatoes; 4 ounces of bitter chocolate; % cup of water; 1 teaspoonful of cinnamon; y2 tea- spoon of mace ; 2 cups of flour ; 3 teaspoons baking powder; y2 cup of raisins; y2 cup of nuts;

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