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Potato Bread
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
831Calories
26 gProtein
168 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein26 g
Carbohydrates168 g
Fiber2.1 g
Sugars5.5 g
Total Fat6.1 g
Saturated Fat1.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol12 mg
Sodium742 mg
Potassium708 mg
Calcium162 mg
Iron11 mg
Magnesium80 mg
Phosphorus347 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D1 mcg
Vitamin C6.5 mg
Vitamin A33 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate358 mcg
Choline29 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 8. The excerpt below is the record exactly as published.
POTATO BREAD. Mashed potato, 3 cups. Milk, 2 cups. Salt, 1 teaspoon. Yeast cake, y2. Flour, 9 cups
Cook this with the app: pantry check, scaling, and the assistant.