vegetarianvegandairy-freenut-free
Bread with Potatoes
From The new practical housekeeping, 1890
Serves 3
Potatoes may be omitted for a lighter bread.
Presented as published in 1890. 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
- three fair sized potatoes
- one teacup of flour
- one tablespoon sugar
- one-half of salt
- one-fourth of ginger
- one very scant quart of boiling water
- flour sufficient to make the dough
Method
Boil and mash potatoes.
Add flour, sugar, salt, ginger, and boiling water gradually.
Add yeast when lukewarm.
Let rise overnight, then add more flour to handle.
Mold into loaves, let rise, and bake in a moderately quick oven.
Nutrition per serving
518Calories
13 gProtein
113 gCarbs
2 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 17. The excerpt below is the record exactly as published.
Bread with Potatoes. — For two loaves of bread, boil three fair sized potatoes and mash them thoroughly (use a fork) in the bread pan ; add one teacup of flour, one tablespoon sugar, one-half of salt, one-fourth of ginger and one very scant quart of boiling water. The water should be added gradually till the mixture is perfectly smooth, and when luke-warm add one dissolved yeast cake or one- half cup of sweet lively yeast, and keep where it will not get chill- ed. At night the sponge should be very foamy and then add all the sifted flour that can be stirred in and during hot weather, at bed-time, put it down in the cellar or in the refrigerator. In the morning, add flour sufficient to make the dough
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