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Four-Hour Bread
From The Cook County cook book, 1912
Serves 4
Leftover yeast can be refrigerated for later use.
Presented as published in 1912. 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
478Calories
14 gProtein
105 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories478 kcal
Protein14 g
Carbohydrates105 g
Fiber7.2 g
Sugars25 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14430 mg
Potassium834 mg
Calcium122 mg
Iron14 mg
Magnesium76 mg
Phosphorus199 mg
Zinc1.7 mg
Copper1.6 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate263 mcg
Choline2 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 48. The excerpt below is the record exactly as published.
FOUR-HOUR BREAD.— Mash 3 cups of boiled sliced pota- toes and put into a colander over a crock containing 2 cups flour, ^ cup sugar, % cup salt. Pour over the potatoes 4 cups of lukewarm water, when cool add the yeast cake
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