vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Bread
From Modern cookery, in all its branches, 1884
Serves 5
This bread remains moist longer than traditional wheaten bread.
Presented as published in 1884. 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
748Calories
23 gProtein
156 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein23 g
Carbohydrates156 g
Fiber1.9 g
Sugars0.8 g
Total Fat8.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol50 mg
Sodium24 mg
Potassium647 mg
Calcium52 mg
Iron11 mg
Magnesium71 mg
Phosphorus269 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.2 mcg
Vitamin C18 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate309 mcg
Choline40 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 517. The excerpt below is the record exactly as published.
POTATO BREAD. One pound of good mealy potatoes, steamed or boiled very dry, in the ordinary way, or prepared by Captain Kater’s receipt (see Chapter XVII.), and rubbed quite hot, through a coarse sieve, into a couple of pounds of flour, with which they should be well mixed, will pro- duce excellent bread, which will remain moist much longer than wheaten bread made as usual. The yeast should be added imme- diately after the potatoes. An ounce or two of butter, an egg and some new milk
Cook this with the app: pantry check, scaling, and the assistant.