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Potato Bread
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 10
This plan has been successful and is extensively practiced.
Presented as published in 1882. 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
43Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein2.3 g
Carbohydrates8.8 g
Fiber2.2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1086 mg
Potassium207 mg
Calcium31 mg
Iron2.8 mg
Magnesium17 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate63 mcg
Choline0.8 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 68. The excerpt below is the record exactly as published.
POTATO BREAD. To make 4 or 5 loaves of bread take 3 or 4 good-sized potatoes. Wash, peel and slice up the potatoes, then rinse, and put them into i quart of clean water, and boil until quite soft. Draw off the water into a quart dish of any kind, so that the measure is just i quart. Then mash the potatoes very fine, and then pour on the water in which they were boiled, and mix well. Now add i tea- cupful of yeast. Stir in well, being careful that it is not hot enough to scald the yeast. Add i tea- spoonful salt and one-half tea-spoonful soda
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