Potato Bread
From A simple course in home economics for rural schools, 1916
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
3032Calories
82 gProtein
594 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories3032 kcal
Protein82 g
Carbohydrates594 g
Fiber0 g
Sugars13 g
Total Fat37 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3524 mg
Potassium1024 mg
Calcium193 mg
Iron42 mg
Magnesium210 mg
Phosphorus813 mg
Zinc5.4 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)3.3 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline0 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 62. The excerpt below is the record exactly as published.
Potato Bread 1 medium sized hot cooked potato— mashed 2 C. potato water — luke warm 1 T. sugar 11/2 t. salt 1 home-made yeast cake Mix ingredients— cover, keep in a warm place over night In the morning add 6 C. flour, or enough to make a stiff dough 2 T. shortening
Cook this with the app: pantry check, scaling, and the assistant.