Bread Sponge
From The Pennsylvania German cook book, 1902
Always strain the sponge to remove potato lumps before setting the bread.
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
503Calories
3 gProtein
126 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein3.1 g
Carbohydrates126 g
Fiber3.2 g
Sugars102 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium19 mg
Potassium640 mg
Calcium66 mg
Iron1.3 mg
Magnesium44 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water592 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 57. The excerpt below is the record exactly as published.
BREAD SPONGE. My way of making bread sponge. Wash ami boil a few dozen small pota¬ toes w’ith the skin, when soft take out in a gallon crock and mash fine, add a half cup of sugar and a small handful of salt and clean water from the tea kettle, about two tin cupfuls, then cool with cold water to hike warm. Have a yeast cake
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