Potato Bread
From Manual for army cooks, 1896
Presented as published in 1896. 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
7956Calories
276 gProtein
1649 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories7956 kcal
Protein276 g
Carbohydrates1649 g
Fiber60 g
Sugars4.6 g
Total Fat42 g
Saturated Fat2.3 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium9286 mg
Potassium5980 mg
Calcium1042 mg
Iron169 mg
Magnesium710 mg
Phosphorus3234 mg
Zinc27 mg
Copper3.9 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.6 mcg
Vitamin B65 mg
Vitamin B120.1 mcg
Thiamin (B1)35 mg
Riboflavin (B2)15 mg
Niacin (B3)199 mg
Folate6620 mcg
Choline127 mg
Caffeine0 mg
Water1305 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 72. The excerpt below is the record exactly as published.
POTATO BREAD. 1 quart boiling water. 1 tablespoonf ul salt. 3 large potatoes. 3^ quarts flour. i cup yeast, or ^ cake compressed yeast. Cover potatoes with, boiling water and cook lialf an liour. Drain and masli. Pour boiling water on tliem and let stand until blood warm. Add tlie yeast and three quarts flour, beating with a spoon. Cover bowl with cloth and board or tin cover, and let it rise over night (uine or ten hours). In the morning beat in salt and half remaining flour, and use flour left for kneading bread on board. Knead twenty minutes to half an hour. Put dough back in bowl and cover. Let rise to double its size. Shape into loaves and let rise to double their size originally. Bake one hour in a moderate oven. RAISED BROWN BREAD. 1 pint yellow corn meal. i teaspoonful salt. ^ cup yeast.
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Cook this with the app: pantry check, scaling, and the assistant.