My 1922 Sarnia church cookbook hi-jinks continue with a sweet delight from days gone by. Which, after this disaster, should've stayed there.
When you think “candy,” do you think “potato?” I don’t either, but apparently, potatoes were like Mars bars back in the day. I originally thought the potato’s popularity was the result of limited cash flow. But this recipe calls for a pound and a half of walnuts. Do you know how much a pound and a half of walnuts costs at No Frills? A lot. So I can only assume that Potato Candy was a delicacy reserved for Sarnia’s rich and famous.
Here's the recipe:
1 potato baked, 1 1-4 pounds walnuts put thru chopper, Mix well both together and flavour with rose. Make into a stiff paste with icing sugar and mold by hand. Roll in ground cinnamon.
While I try to hold true to the original recipes, I run into the occasional roadblock. The recipe called for “rose.” Rose what? Water? Petals? Scented bathroom spray? I ended up putting in a teaspoon of vanilla.
I hauled out my food processor to mix the nuts, potato and icing sugar. That might’ve been a mistake because the mixture was really sticky. Plus I ran out of icing sugar. At least, I think it was icing sugar. I have dozens of Bulk Barn baggies in my cupboard containing white, powdery substances. Needless to say, cooking with me is like Russian Roulette.
It was hard rolling the balls but wetting my hands helped. Rolling them in ground cinnamon didn’t work because it was too fine. So I added some sugar to the cinnamon and that helped.
Folks, I've seen some ugly balls in my day, but these take the cake. Suffice to say, you’ll need a really pretty plate to serve these on. As to how they tasted, there’s a reason people don’t eat potatoes for dessert anymore. Progress is everything.
After a minute or so, I got bored of rolling the balls, so I quit. Now I’ve got a pound of potato/walnut/icing sugar mix sitting in a Tupperware container in the fridge. Any suggestions for what to do with it? Facial scrub? Mortar? Wallpaper paste?
Score: 1 Tater Tot out of 10
P.S. Here's another potato-based recipe I featured on Caker Cooking a few years back. You think I would've learned my lesson.