Bread No. 2

Name: Bread No. 2
Ingredients: about two-thirds or half of a cup of this yeast; two good sized potatoes; one tablespoon sugar; the potato water and warm water enough for your bread; a little salt

From The Pennsylvania German cook book, 1902

This recipe never fails.

Presented as published in 1902. 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

522Calories

36 gProtein

96 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories522 kcal

Protein36 g

Carbohydrates96 g

Fiber26 g

Sugars15 g

Total Fat6 g

Saturated Fat0.8 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium112055 mg

Potassium2012 mg

Calcium135 mg

Iron5 mg

Magnesium115 mg

Phosphorus646 mg

Zinc7.1 mg

Copper0.8 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K6.3 mcg

Vitamin B62 mg

Vitamin B120.1 mcg

Thiamin (B1)8.4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)33 mg

Folate1789 mcg

Choline60 mg

Caffeine0 mg

Water478 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 9. The excerpt below is the record exactly as published.

BREAD NO. 2. When wishing to bake, use about two- thirds or half of a cup of this yeast at a baking. Take two good sized potatoes, boil them, mash well and add one table¬ spoon sugar, the potato water and warm water enough for your bread, then after it is the right warmth, add yeast, and flour to make a thick, stiff batter. Set in a warm place until morning, then add a little salt

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