Potato Bread
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
749Calories
14 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories749 kcal
Protein14 g
Carbohydrates176 g
Fiber14 g
Sugars32 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7077 mg
Potassium2844 mg
Calcium279 mg
Iron2.4 mg
Magnesium213 mg
Phosphorus330 mg
Zinc2.3 mg
Copper1.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K17 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate75 mcg
Choline101 mg
Caffeine0 mg
Water2943 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 8. The excerpt below is the record exactly as published.
POTATO BREAD. Take five boiled potatoes, put thru a colander, add two and one-half quarts lukewarm water, one cake yeast foam thoroly dissolved in one-half cupful lukewarm water, sufficient flour to make the thickness of sponge cake. Beat ten minutes and put into warm place to rise over night. In the morning add one tablespoonful salt, two tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.