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Bread Made with Flour and Potatoes
From The King's College Hospital book of cooking recipes, 1907
Serves 17
Presented as published in 1907. 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
746Calories
23 gProtein
157 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein23 g
Carbohydrates157 g
Fiber2.3 g
Sugars0.5 g
Total Fat3.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1953 mg
Potassium570 mg
Calcium57 mg
Iron11 mg
Magnesium69 mg
Phosphorus261 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate387 mcg
Choline9.1 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 106. The excerpt below is the record exactly as published.
B.vEAD MADE WITH FLOUR AND POTATOES. 7 Its. flour. 2^ lbs. potatoes (mealy'), steamed, peeled, mashed and sieved, 3 ozs. salt, About 4 pints tepid water, 2 ozs. yeast creamed with a little tepid water
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