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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
Method
Nutrition per serving
632Calories
18 gProtein
136 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein18 g
Carbohydrates136 g
Fiber4.7 g
Sugars1.8 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium1126 mg
Calcium51 mg
Iron8.9 mg
Magnesium85 mg
Phosphorus264 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate234 mcg
Choline27 mg
Caffeine0 mg
Water190 g
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.