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Bread from Dry Yeast

Name: Bread from Dry Yeast
Yield: 1 servings
Ingredients: One good-sized raw potato; One pint of boiling water; One table-spoonful of melted lard; One-half a dry yeast-cake; One-half table-spoonful of salt; One tea-spoonful of sugar; Flour

From The Pattern cook-book, 1890

Serves 1

Milk can be used instead of water for the sponge.

Presented as published in 1890. 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

737Calories

18 gProtein

131 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories737 kcal

Protein18 g

Carbohydrates131 g

Fiber12 g

Sugars5.9 g

Total Fat17 g

Saturated Fat5.9 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.5 g

Cholesterol13 mg

Sodium4590 mg

Potassium919 mg

Calcium332 mg

Iron35 mg

Magnesium76 mg

Phosphorus258 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.3 mcg

Vitamin C30 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K3.1 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate483 mcg

Choline41 mg

Caffeine0 mg

Water506 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 151. The excerpt below is the record exactly as published.

BREAD FROM DRY YEAST. The national yeast-cake may always be relied upon for 344 "^^^ ^^ TTERN COOK-BOOK. this bread. The following quantities will make three loaves : One good-sized raw potato. One pint of boiling water. One table-spoonful of melted lard. One-half a dry yeast-cake. One-half table-spoonful of salt. One tea-spoonful of sugar. Flour

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