Lightning Bread
From The Central cook book, 1924
Miss RutH WEATHERLY.
Presented as published in 1924. 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
22193Calories
659 gProtein
4691 gCarbs
89 gFat
Full nutrition (33 nutrients)
Calories22193 kcal
Protein659 g
Carbohydrates4691 g
Fiber3.2 g
Sugars14 g
Total Fat89 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2505 mg
Potassium8838 mg
Calcium1206 mg
Iron339 mg
Magnesium1656 mg
Phosphorus6586 mg
Zinc44 mg
Copper9.6 mg
Manganese46 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B64.4 mg
Vitamin B120 mcg
Thiamin (B1)57 mg
Riboflavin (B2)27 mg
Niacin (B3)407 mg
Folate9653 mcg
Choline18 mg
Caffeine0 mg
Water2129 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 24. The excerpt below is the record exactly as published.
Lightning Bread Recipe Peel one medium large potato. Cut into four parts. Add one and one-half quarts of water. Boil until potato is thor- oughly done. Strain off water and save it. Mash potato fine. To the mashed potato add one teaspoon of salt and enough potato water to make a total solution of one quart. Add one tablespoon sugar. Mix well and cool to luke- warm temperature. Place in one quart jar. Break and add one cake of magic yeast, stir and stand in warm place over night or for about twelve hours. After ferment has stood about twelve hours it can be used any time within the next eight hours. Ferment should be luke- warm when flour is added. If it is cold place in warm water for about fifteen minutes. When you are ready to make bread, place ferment in bowl. Add one tablespoon lard, two table- spoons of sugar, one teaspoon salt. Warm flour before mixing. Use about twelve quarts of flour
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