vegetarianvegandairy-freenut-free
Potato Bread
From The new practical housekeeping, 1890
Serves 1
Potato improves the quality of bread, especially with inferior flour.
Presented as published in 1890. 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
- equal portions of potato
- equal portions of flour
Method
Potatoes should be well boiled and smoothly mashed.
Use equal portions of potato and flour in making the sponge and bread, prepared in the same manner as when flour alone is used.
Nutrition per serving
632Calories
18 gProtein
136 gCarbs
2 gFat
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 9. The excerpt below is the record exactly as published.
POTATO BREAD. Potato added to flour is generally supposed to improve the quality of bread. That it does is unquestionably true, where the flour used is of an inferior grade. " Of all starches," says Dr. Gra- ham, ** the starch found in the potato is the best adapted to the growth of yeast, and in using potato in bread, bakers made practi- cal application of a fact long before chemists discovered it." Pota- toes when used iil bread should be well boiled and smoothly mashed, and equal portions of potato
Cook this with the app: pantry check, scaling, and the assistant.