Bread Sponge

Ingredients

• six potatoes
• six tablespoonfuls baker’s yeast
• two tablespoonfuls white sugar
• two tablespoonfuls lard
• one teaspoonful of soda
• one quart warm, not hot, water
• three cups flour

Method

1. 1

   Mash the potatoes and work in the lard and sugar.

2. 2

   Stir to a cream, mixing in gradually a quart of the water in which the potatoes have been boiled, do not have the water too cold.

3. 3

   Beat in the flour, already wet with a little potato water to prevent lumping, then the yeast, lastly the soda.

4. 4

   Cover lightly if the weather is warm, more closely in winter, and set to rise overnight in a warm place.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 32. The excerpt below is the record exactly as published.

BREAD SPONGE. Six potatoes, boiled and mashed fine while hot, six tablespoonfuls baker’s yeast, two tablespoonfuls white sugar, two tablespoonfuls lard, one teaspoonful of soda, one quart warm, not hot, water, three cups flour

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