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Raised Potato-cake

A baked potato cake made with mashed potatoes, flour, butter, salt, milk, yeast, and soda, served with roast lamb or game.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Raised Potato-cake

Ingredients

Directions

Make the batter

  1. Combine equal quantities of mashed potatoes and flour, about one quart of each.

  2. Add two tablespoonfuls of butter, a little salt, and enough milk to make a batter like for griddle-cakes.

  3. Stir in half a teacupful of fresh yeast.

Rise and add soda

  1. Let the batter rise until it is light and bubbles of air form.

  2. Dissolve half a teaspoonful of soda in a spoonful of warm water.

  3. Add the soda solution to the batter.

Bake and serve

  1. Bake the batter in muffin tins.

  2. Serve with roast lamb or game, or drop into gravy before serving.

Nutrition, whole recipe (rough)

151Calories
0 gProtein
12 gFat
13 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour (in the method)
Provides the main structure that holds the batter together as it bakes.
Mashed potatoes (in the method)
Adds moisture and body, giving the cakes a soft, tender crumb.
Butter
Adds fat, which enriches the flavour and softens the crumb.
Yeast (in the method)
Produces gas as it ferments, lifting the batter so it becomes light and airy.

The step that matters

Let the batter rise until light and bubbly. Yeast needs time to ferment and trap gas. Stopping too early leaves the cakes dense, while letting the batter collapse after over-rising weakens its structure.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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