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Potato Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 30
This bread is also made as a hearth-baked bread.
Presented as published in 1907. 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
209Calories
7 gProtein
17 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein6.9 g
Carbohydrates17 g
Fiber1.1 g
Sugars15 g
Total Fat13 g
Saturated Fat6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol27 mg
Sodium3002 mg
Potassium293 mg
Calcium208 mg
Iron0.1 mg
Magnesium24 mg
Phosphorus190 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0.5 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate89 mcg
Choline34 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 126. The excerpt below is the record exactly as published.
POTATO BEEAD. % peck potatoes, 5 quarts milk, 5 quarts water, 4 ozs. yeast, 8 ozs. sugar, 8 ozs. salt, 8 ozs. lard
Cook this with the app: pantry check, scaling, and the assistant.