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Compressed Yeast Bread

Name: Compressed Yeast Bread
Yield: 9 servings
Ingredients: One quart of boiling water; Three large potatoes; About seven pints of flour; One-third of a cake of yeast; One table-spoonful of salt

From The Pattern cook-book, 1890

Serves 9

Adding sugar and lard or butter can improve the flavor.

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

Method

Nutrition per serving

833Calories

24 gProtein

177 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories833 kcal

Protein24 g

Carbohydrates177 g

Fiber2.5 g

Sugars0.5 g

Total Fat3.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium1024 mg

Potassium515 mg

Calcium111 mg

Iron18 mg

Magnesium70 mg

Phosphorus260 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C9.9 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)16 mg

Folate369 mcg

Choline9.1 mg

Caffeine0 mg

Water144 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 151. The excerpt below is the record exactly as published.

COMPRESSED VEAST BREAD. To make four large loaves, use One quart of boiling water. Three large potatoes. About seven pints of flour. One-third of a cake of yeast. One table-spoonful of salt

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