Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Bread with Potatoes
From Buckeye cookery, 1892
Serves 7
Bread should be cooled without covering for a soft crust.
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of blood-warm water or milk
- two quarts sifted flour
- one teacup fresh potato yeast
- six medium-sized potatoes
Method
Mix water or milk with flour and yeast, let rise, then add mashed potatoes and more flour.
Knead well, let rise again, and bake in a moderately heated oven.
As published
This recipe was extracted from Buckeye cookery (1892), page 10. The excerpt below is the record exactly as published.
BREAD WITH POTATOES. | cae Wee To one “quart of blood-warm water or milk (if milk is used, it must first be scalded and then cooled to blood heat), take two quarts sifted flour and one teacup fresh potato yeast. Put the milk or -water into a one-gallon stone crock and stir the flour gradually inte it, then add the yeast, beating it vigorously for fifteen minutes; set to rise in a warm place, putting the crock in a pan (to core the — drippings if it should run over). If in winter, mix it as carly as _ ‘Six or seven o'clock in the evening. Cover very closefy with a a ri elean white cloth, with a blanket over it, kept purposely for this yas {the cloths used for bread should not be taken for any thing else), In the morning, sift three quarts of flour into the bread-pan, setting _ | iti in the oven for a few minutes to bring it to the same temperature as the sponge. Pare six medium-sized potatoes
Cook this with the app: pantry check, scaling, and the assistant.