Flat Bread
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium0 mg
Calcium15 mg
Iron0 mg
Magnesium3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 11. The excerpt below is the record exactly as published.
FLAT BREAD = yeast cake 1 tbs. shortening 4 qt, milk 1 tbs, salt lc. potato water 1 tbs, sugar lc, evaporated milk Mix yeast cake with luke warm water and dissolve, Add this to luke warm potato water to which has been added one mashed potato. Put milk in this and add flour, half white and half graham, until it gets tnick enough to stir with a spoon, let raise twice in pan. Spread out thin in a well greased pan and let raise about 1 hour, Bake in a moderate oven until brown. About 20 minutes, Serve hot--, Break off pieces, June Stewart HOT ROLLS 1 yeast cake
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