Bread Sponge

Name: Bread Sponge
Ingredients: three good sized potatoes; enough water to make one quart; one yeast cake; two large tablespiwns white sugar; one (d salt)

From The Pennsylvania German cook book, 1902

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

443Calories

9 gProtein

104 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories443 kcal

Protein9.2 g

Carbohydrates104 g

Fiber9.5 g

Sugars29 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium2389 mg

Potassium1923 mg

Calcium84 mg

Iron3.7 mg

Magnesium113 mg

Phosphorus257 mg

Zinc1.4 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K9 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.8 mg

Folate68 mcg

Choline54 mg

Caffeine0 mg

Water1302 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. SPONGE. Take three go<Hl sized potatoes, boil soft, mash, add enough water to make one (|uart, put in one yeast cake, two large tablespiwns white sugar, one (d salt

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