Potato Bread
From Every-day dishes and every-day work, 1897
The dough will need to be stiffer than when no potato is used.
Presented as published in 1897. 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
501Calories
35 gProtein
65 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein35 g
Carbohydrates65 g
Fiber24 g
Sugars8.2 g
Total Fat17 g
Saturated Fat6.8 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol30 mg
Sodium735 mg
Potassium1339 mg
Calcium111 mg
Iron2.2 mg
Magnesium76 mg
Phosphorus614 mg
Zinc6.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.5 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K5.8 mcg
Vitamin B61.4 mg
Vitamin B120.6 mcg
Thiamin (B1)8.4 mg
Riboflavin (B2)3.2 mg
Niacin (B3)32 mg
Folate1758 mcg
Choline60 mg
Caffeine0 mg
Water538 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 23. The excerpt below is the record exactly as published.
Potato Bread. — Cook and mash perfectly smooth, enough potatoes to make a cupful. Add a teaspoonful of best white sugar, one cup and a half of warm water, and when the mixture is lukewarm, one-half cup of yeast, prepared as directed for Boiled Potato Yeast No. 2, and flour to make a very thick batter
Cook this with the app: pantry check, scaling, and the assistant.