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Potato Bread
From Harper's cook book encyclopædia, 1902
Serves 24
This addition improves the bread and keeps it from drying out.
Presented as published in 1902. 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
530Calories
16 gProtein
111 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein16 g
Carbohydrates111 g
Fiber1.3 g
Sugars0.9 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.2 mg
Sodium10 mg
Potassium406 mg
Calcium44 mg
Iron7.8 mg
Magnesium48 mg
Phosphorus187 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C9.3 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.8 mg
Folate243 mcg
Choline7.9 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 476. The excerpt below is the record exactly as published.
Potato Bread VEGETABLES Potatoes, Boiled couple of small pieces of bread which has been fried brown in butter. Then put them in boiling salted water and let them boil for about ten or fif- teen minutes. They must be boiled as soon as made, because they turn black if allowed to stand. Beef a la mode with potato balls is a regular German dinner. Potato Bread. — In making bread, a portion of mashed potato is some- times added to the flour, and this ad- dition improves the bread very much for many tastes ; it also keeps it from getting dry quite so soon. At the same time it is not so nutritious as ordinary home-made bread. Boil the required quantity of potatoes in their skins, drain and dry them, then peel and weigh them. Pound them with the rolling-pin until they are quite free from lumps, and mix with them the flour, in the proportion of 7 lbs. of flour to 2/4 lbs. of potatoes. Add the yeast, and knead in the or- dinary way, but make up the bread with milk
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