Potato Cake
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Roast in the ashes a dozen small or six large potatoes.
- When done, peel them, and put them into a pan with a little salt, and the rind of a lemon grated.
- Add a quarter of a pound of butter, or half a pint of cream, and a quarter of a pound of sugar.
- Having mashed the potatoes with this mixture, rub it through a cullender, and stir it very hard.
- Then set it away to cool.
- Beat eight eggs, and stir them gradually into the mixture.
- Season it with a tea-spoonful of mixed spice, and half a glass of rose-water.
- Butter a mould or a deep dish, and spread the inside all over with grated bread.
- Put in the mixture, and bake it for three quarters of an hour.