Maize and Potato Bread
From The victory cookery book, 1918
This will give 4.5 lb. of bread, which will keep well and is very satisfying.
Presented as published in 1918. 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
1679Calories
53 gProtein
357 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1679 kcal
Protein53 g
Carbohydrates357 g
Fiber18 g
Sugars3.7 g
Total Fat7.4 g
Saturated Fat0.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium44050 mg
Potassium2601 mg
Calcium140 mg
Iron18 mg
Magnesium207 mg
Phosphorus791 mg
Zinc6.7 mg
Copper1.2 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.2 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)5.7 mg
Riboflavin (B2)2.3 mg
Niacin (B3)33 mg
Folate1112 mcg
Choline64 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 57. The excerpt below is the record exactly as published.
Maize and Potato Bread (A BREAD OF WHICH ONE CANNOT EAT Mucx) Materials.—1 lb. potatoes, 4 oz. salt, 4 lb. maize semolina, 14 lb. flour, 1 oz. yeast, 4 oz. rice flour
Cook this with the app: pantry check, scaling, and the assistant.