Ingredients
2 cup sugar
1 cup butter
1 cup potatoes, mashed, hot
1 cup pecans, chopped
1/2 cup milk, sweet
2 cup flour
4 egg, well beaten
5 tsp chocolate, melted
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
4 tsp baking powder
Directions
Cream well the butter and sugar. Add the other ingredients, leaving
the eggs and baking powder till the last. Moisten the baking powder
with a tablespoon of water the fold it and the eggs in lightly. Bake
in layer pans about 40 minutes [in a 350 F. oven, until a toothpick
tests clean]. For filling, use cooked icing with a dozen marshmallows
beaten in while the icing is hot. If you desire, you may add nuts and
raisins to the icing.
Ola Cunningham
Comanche Study Club cookbook
Comanche, TX, 1927
Servings: 8 servings
Potato Cake (Cunningham) Recipe brought to you by Recipe Ideas
Categories: Cake; Pork
The History of Recipes
It is possible to track the history of written recipes back into the distant past, at least as far back into history as pharonic Egypt, and possibly even further than that. However, generally, these ancient cookbooks were just very simple pictorial recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius assembled a number of scripts describing recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius describes how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens for example bay, rue and parsley. Later, in the fifteenth century, the Crusaders brought back many foods and spices from middle-east cuisine, such as rosemary and coriander. These new foods and spices prompted an outbreak in recipe manuscripts, the majority of which still exist in private libraries. For the decades that followed, the powerful families of Wesstern Europe competed with each other to offer the most extravagent meals, and because of this cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording the recipes of their peers. By the time we get to the 1900s, recipe publications were in great demand, as a result of higher levels of literacy, people having more free time and having more disposable income. |
We hope you enjoy this Potato Cake (Cunningham) recipe.
