Potato Sandwich or Cake

Ingredients

• 2 oz. fat
• 2 oz. sugar
• 3 eggs (dried or fresh)
• 1 teaspoonful baking powder
• 1 lb. mashed potato
• grated rind of half a lemon
• 1 lb. rice flour
• 1 tablespoonful whisky or brandy
• little beetroot jam

Method

1. 1

   Cream the fat and sugar, then add the eggs little by little, and the potato and lemon rind, and beat as lightly as possible.

2. 2

   Mix the rice flour and baking powder thoroughly together and pass through a sieve, and add this to the mixture, together with the whisky or brandy.

3. 3

   Grease and flour two sandwich tins, or prepare a cake hoop similarly with paper at the bottom to form a drum.

4. 4

   Fill with the mixture, spread smooth, and bake in a moderate oven.

5. 5

   When cold spread with jam, or split the cake and line with beetroot jam.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 55. The excerpt below is the record exactly as published.

Potato Sandwich or Cake Materials.—2 oz. fat, 2 0z. sugar, 3 eggs (dried or fresh), 1 teaspoonful baking powder, little beetroot jam (see p. 227), 1 lb. mashed potato, grated rind of half a lemon, } lb. rice flour, 1 tablespoonful whisky or brandy. Method.—Cream the fat and sugar, then add the eggs little by little, and the potato and lemon rind, and beat as lightly as possible. Mix the rice flour and baking powder thoroughly together and pass through a sieve, and add this to the mixture, together with the whisky or brandy. Grease and flour two sandwich tins, or prepare a cake hoop similarly with paper at the bottom to form a drum. Fill with the mixture, spread smooth, and bake in a moderate oven. When cold spread with jam, or split the cake and line with beetroot jam. 21s 216 THE VICTORY COOKERY BOOK | Note-—To form a drum is to place a | paper on the table, put the cake hoop on — this, and fold the edges round the border of the tin to form a drum. Ginger Cake Materials.—8 oz. dry mashed _ potato, 2 oz. fat, 2 oz. syrup, 4 oz. ginger and 1 teaspoonful of other spice (clove, cinnamon or nutmeg), half-teaspoonful bicarbonate of soda, 4 oz. corn flour, 4 oz. ordinary flour. Method.—Cream the mashed potatoes with the fat, syrup and spice, and then mix lightly with the other ingredients. Bake like an ordinary cake for 1 hour. Add. _ a little milk if necessary. | | | Ginger Nuts (no Fat) Maiterials.—8 oz. dry mashed potato, 1 oz. syrup, 4 oz. rice flour, 4 oz. self-raising flour, 4 oz. chopped baked beetroot, 1 teaspoonful ginger (heaped), 1 gill of water or milk. Method.—Mix all the ingredients together, dissolve the syrup in the moisture, add a pinch of salt. Roll on the pastry-board to form a roll, flatten slightly and cut into slices 4 inch thick. Bake on a greased — BREAD, CAKES AND SCONES 217 baking-sheet for 15 to 20 minutes. When half baked, turn over and finish cooking. _Maize Sandwich Cake — Materials —3 lb. finest maize semolina, 4 pint of milk, 2 oz. fat, 2 oz. sugar, 3 dried eggs, 4 oz. mashed potato, rind of half a lemon, a few drops of almond essence, 1 tablespoonful spirit, 4 lb. self-raising flour, juice of half a lemon. Method.—Soak the maize in the milk for 8 to 12 hours. Cream the fat and sugar, add the eggs and potato, lemon rind and almond essence, and beat to make as light as possible. Now add the maize and self- raising flour, lemon juice and spirit. Place in a cake tin or sandwich tins and bake in a moderate oven. If baked as a sandwich, spread with jam. Potato and Jam Rings Materials.—2 oz. syrup, 4 lb. potato purée, 4 oz. fat, 1 teaspoonful baking powder, 1 dried egg, } lb. rice flour,

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