Bread for Buttered Toast

Ingredients

• Two pounds of flour
• half a pound of boiled potatoes
• one ounce of German yeast
• half a pint of milk
• a tea-spoonful of salt

Method

1. 1

   Mix the salt with the flour, previously dried; then put in the warm milk, and half a pint of warm water with the yeast; cover with a cloth, and set it before the fire; when risen, add the potatoes, well dried and mashed, and when well mixed, set it in a warm place to rise, and bake it in a tin, in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 111. The excerpt below is the record exactly as published.

re.ad for Buttered Toast. Two pounds of flour, half a pound of boiled potatoes, one ounce of German yeast, half a pint of milk, and a tea-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.