Overnight Bread with Potato Sponge

Name: Overnight Bread with Potato Sponge
Ingredients: Peel and boil 4 medium-sized potatoes; 1 quart of water; about 1 pint of flour; 1 yeast cake; 1 tablespoon of salt; 1 of sugar

From Blue Ribbon cook book, 1905

This method allows for preparation during dinner time.

Presented as published in 1905. 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

1428Calories

40 gProtein

311 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1428 kcal

Protein40 g

Carbohydrates311 g

Fiber13 g

Sugars17 g

Total Fat4.3 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium7069 mg

Potassium2902 mg

Calcium152 mg

Iron19 mg

Magnesium215 mg

Phosphorus613 mg

Zinc3.6 mg

Copper1.1 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C118 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)23 mg

Folate491 mcg

Choline73 mg

Caffeine0 mg

Water1445 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 37. The excerpt below is the record exactly as published.

Overnight Bread with Potato Sponge—Peel and boil 4 medium-sized potatoes in 1 quart of water. When done, mash and pour both potatoes and water boiling hot over about 1 pint of flour, stirring well. Do this at dinner time. When cool add 1 yeast cake for 4 loaves of bread, 1 tablespoon of salt, 1 of sugar

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