French Soils

Ingredients

• six medium-sized mealy potatoes
• two quarts of water
• one-half cup potato yeast
• a teaspoon salt
• half cup lard
• flour to make a thick batter

Method

1. 1

   Peel and boil the potatoes, then press and drain.

2. 2

   When cool, add flour to make a thick batter, beat well, and when lukewarm, add half a cup of potato yeast.

3. 3

   Make this sponge early in the morning, and when light, add a teaspoon of salt and half a cup of lard.

4. 4

   Mix to a soft dough, let rise, knead down, and repeat this process five or six times.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 29. The excerpt below is the record exactly as published.

French Soils. — Peel six medium-sized mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander ; when cool enough so as not to scald, add flour to maice a thick batter, beat well, and when lukewarm add one-half cup pota- to veast. Make this sponge early in the morning, and when light turn into a bread pan, add a teaspoon salt, half cup lard

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