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Bread with Potatoes
From Vegetarian cookery, 1891
Serves 20
Presented as published in 1891. 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
1089Calories
33 gProtein
230 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1089 kcal
Protein33 g
Carbohydrates230 g
Fiber2.8 g
Sugars0.8 g
Total Fat4.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium836 mg
Potassium755 mg
Calcium58 mg
Iron16 mg
Magnesium95 mg
Phosphorus361 mg
Zinc2.6 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)21 mg
Folate544 mcg
Choline14 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 112. The excerpt below is the record exactly as published.
Bread with Potatoes. Twelve pounds of coarse or fine flour, four pounds of boiled potatoes, one ounce and a half of salt, and three ounces of German yeast
Cook this with the app: pantry check, scaling, and the assistant.