Potato Yeast Bread

Name: Potato Yeast Bread
Ingredients: 1/2 cup milk and water, or water; 4 tablespoons fat; 1^ teaspoons salt; 4 cups boiled potatoes; 8 cups flour; ^ cake compressed yeast; %. cup warm water

From War cook book, 1918

The above amounts make three loaves of bread.

Presented as published in 1918. 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

4214Calories

121 gProtein

901 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories4214 kcal

Protein121 g

Carbohydrates901 g

Fiber11 g

Sugars5.7 g

Total Fat15 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium3552 mg

Potassium3730 mg

Calcium239 mg

Iron58 mg

Magnesium409 mg

Phosphorus1358 mg

Zinc9.1 mg

Copper2.8 mg

Manganese8.5 mg

Vitamin D0 mcg

Vitamin C81 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K14 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)10 mg

Riboflavin (B2)4.6 mg

Niacin (B3)77 mg

Folate1667 mcg

Choline84 mg

Caffeine0 mg

Water816 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 3. The excerpt below is the record exactly as published.

POTATO YEAST BREAD. 1/2 cup milk and water, or water (4 ounces). 4 tablespoons fat (2 ounces). 1^ teaspoons salt m, ounce). 4 cups boiled potatoes. 8 cups flour (32 ounces). ^ cake compressed yeast {}i ounce ) %. cup warm water

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