Potato Bread
From Use and preparation of food, 1919
Ensure the potatoes are well mashed or riced for best texture.
Presented as published in 1919. 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
1438Calories
39 gProtein
285 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1438 kcal
Protein39 g
Carbohydrates285 g
Fiber4.4 g
Sugars17 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol30 mg
Sodium4189 mg
Potassium1055 mg
Calcium140 mg
Iron18 mg
Magnesium116 mg
Phosphorus478 mg
Zinc3 mg
Copper0.5 mg
Manganese2.6 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K5.5 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)23 mg
Folate515 mcg
Choline36 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 93. The excerpt below is the record exactly as published.
Liquid, 1 cup. Flour, 3 to 4 cups. Salt, 1 teaspoon. Yeast, i cake compressed or i cup Fat, 1 tablespoon or less. liquid yeast. Sugar, 1 tablespoon. Note: The amount of yeast given is for the short, straight dough process. When liquid yeast is used, the amount of liquid given for the bread should be reduced to f cup. WHOLE WHEAT OR GRAHAM BREAD. Liquid, IJ cups. Whole wheat or Graham flour, 3 cups. Salt, 1 teaspoon. Yeast, * cake compressed or i cup Sugar, 1 tablespoon. liquid yeast. POTATO BREAD. Irish potatoes cooked and mashed Sugar, 1 tablespoon. or riced, 1 cup. Flour, 2^ cups. Liquid, i cup. Yeast, i cake compressed or I cup Salt, 1^ teaspoons.
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