Bread Sponge

Name: Bread Sponge
Ingredients: Three potatoes of fair size, peeled and boiled mealy.; Five tablespoonfuls of yeast.; One tablespoonful of white sugar.; One tablespoonful of butter.; Three cups of lukewarm water in which the potatoes were boiled — strained through a coarse cloth.; One heaping cup of sifted flour.

From Cookery for beginners, 1884

Make the sponge at bedtime for morning baking or early morning for afternoon baking.

Presented as published in 1884. 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

659Calories

32 gProtein

129 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories659 kcal

Protein32 g

Carbohydrates129 g

Fiber13 g

Sugars13 g

Total Fat16 g

Saturated Fat0.5 g

Monounsaturated Fat2 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium42 mg

Potassium618 mg

Calcium111 mg

Iron8.1 mg

Magnesium73 mg

Phosphorus435 mg

Zinc4.6 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)6.3 mg

Riboflavin (B2)2.4 mg

Niacin (B3)27 mg

Folate1291 mcg

Choline15 mg

Caffeine0 mg

Water727 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 3. The excerpt below is the record exactly as published.

Bread Sponge. Three potatoes of fair size, peeled and boiled mealy. Five tablespoonfuls of yeast. i6 BREAD SPONGE AND BREAKFAST BREADS. 17 One tablespoonful of white sugar. One tablespoonful of butter. Three cups of lukewarm water in which the potatoes were boiled — strained through a coarse cloth. One heaping cup of sifted flour.

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