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Excellent Bread

Name: Excellent Bread
Yield: 16 servings
Ingredients: four potatoes mashed fine; four teaspoons of salt; two quarts of lukewarm milk; one-half cake compressed yeast; one-half cup of warm water; flour enough to make a pliable dough

From The new home cook book, 1896

Serves 16

Presented as published in 1896. 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

35Calories

1 gProtein

8 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories35 kcal

Protein1 g

Carbohydrates7.9 g

Fiber0.9 g

Sugars0.3 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium586 mg

Potassium166 mg

Calcium5.7 mg

Iron0.4 mg

Magnesium9.5 mg

Phosphorus26 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.4 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate14 mcg

Choline4.8 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new home cook book (1896), page 113. The excerpt below is the record exactly as published.

EXCELLENT BREAD. Mrs. Geo. W. Pitkin. Four potatoes mashed fine, four teaspoons of salt, two quarts of lukewarm milk, one-half cake compressed yeast VALUABLE RECIPES. 283 dissolved in one-half cup of warm water, flour enough to make a pliable dough

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