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Potato Bread
From The national course in home economics, 1917
Serves 5
This bread should be baked to a good brown.
Presented as published in 1917. 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
542Calories
32 gProtein
101 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein32 g
Carbohydrates101 g
Fiber23 g
Sugars1.8 g
Total Fat6.1 g
Saturated Fat0.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium2102 mg
Potassium1411 mg
Calcium222 mg
Iron22 mg
Magnesium91 mg
Phosphorus522 mg
Zinc5.5 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)2.8 mg
Niacin (B3)31 mg
Folate1499 mcg
Choline48 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 104. The excerpt below is the record exactly as published.
POTATO BREAD. Take six good-sized potatoes, boil and mash very fine. Add three pints of boiling water. Stir in flour until you have a stiff batter. When it has become luke-warm add your yeast (about a penny's worth) and set the bread in a moderately warm place. Next morning add salt
Cook this with the app: pantry check, scaling, and the assistant.