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Rolls and Light Bread

Name: Rolls and Light Bread
Yield: 12 servings
Ingredients: three pints of unsifted flour; a large Irish potato; half of a yeast cake; a teaspoonful of sugar; a small teaspoonful of salt; a tablespoonful of lard

From How we cook in Tennessee .., 1906

Serves 12

If followed exactly, it cannot fail.

Presented as published in 1906. 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

254Calories

8 gProtein

51 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories254 kcal

Protein7.5 g

Carbohydrates51 g

Fiber0.5 g

Sugars0.5 g

Total Fat2.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.1 g

Cholesterol1.1 mg

Sodium197 mg

Potassium148 mg

Calcium14 mg

Iron3.6 mg

Magnesium20 mg

Phosphorus81 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C2.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.8 mg

Folate127 mcg

Choline2.4 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 64. The excerpt below is the record exactly as published.

Rolls and Light Bread. — Take three pints of unsifted flour, and at noon have boiled a large Irish potato ; while the potato is boiling, dissolve the half of an yeast cake in a coffee cup of lukewarm water. Take one of the three pints of flour, and sift it into a bowl ; mash the potato quickly and very smoothly and while hot ; put it into the pint of flour, and mix potato and flour together with the hand; add a teaspoonful of sugar and a small teaspoonful of salt. Now pour onto this the cup of HOW WE COOK IN TENNESSEE. 113 dissolved yeast; beat this batter well with a spoon; cover this bowl of batter, and place it where it will keep moderately warm. Abont eight o'clock at night, sift the other two pints of flour on the biscuit board, leaving out a very little to knead the dough in the morning. Then take a tablespoonful of lard

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