A Good, Quick Bread
From The Memorial Hall cook book, 1919
— Mrs. Elizabeth S. Roessler.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3958Calories
112 gProtein
814 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories3958 kcal
Protein112 g
Carbohydrates814 g
Fiber3.2 g
Sugars14 g
Total Fat29 g
Saturated Fat5.4 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.6 g
Cholesterol13 mg
Sodium7057 mg
Potassium2013 mg
Calcium241 mg
Iron58 mg
Magnesium312 mg
Phosphorus1169 mg
Zinc7.7 mg
Copper1.8 mg
Manganese7.9 mg
Vitamin D0.3 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)9.5 mg
Riboflavin (B2)4.5 mg
Niacin (B3)69 mg
Folate1628 mcg
Choline25 mg
Caffeine0 mg
Water1163 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 46. The excerpt below is the record exactly as published.
A Good, Quick Bread Mash one large potato in 4 cups of water in which potatoes have been boiled, add 1 tblsp. of sugar, 1 tblsp. of salt, and one of lard, heaped. Mix in 4 cups of flour, and beat about 5 minutes, or until it forms bubbles, then add a yeast cake that has been dissolved in a half-cup of cold water. Beat again, then add about 4 cups of flour
Cook this with the app: pantry check, scaling, and the assistant.