vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sponge for Bread
From The new Kentucky home cook book, 1884
Serves 8
Mrs. James F. Robinson
Presented as published in 1884. 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
53Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein2.4 g
Carbohydrates11 g
Fiber2 g
Sugars0.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.5 mg
Potassium270 mg
Calcium11 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate82 mcg
Choline7.8 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 68. The excerpt below is the record exactly as published.
SPONGE FOR BREAD. Boil three good-sized potatoes in a quart of water ; when done, add enough flour to the water to make a stiff batter, then add the potatoes well mashed, and lastly a cake of yeast
Cook this with the app: pantry check, scaling, and the assistant.