Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Sponge for Winter Use
From Buckeye cookery, 1892
Serves 8
This sponge makes very moist bread.
A modern interpretation · AI-generated from the original record
Ingredients
- four or five medium-sized potatoes
- two quarts of water
- one cup of flour
- a pint of tepid water
- a cup of yeast
Method
Peel and boil the potatoes in water until done.
Press through a colander or mash very fine in the crock.
Make a well in the center, add flour, pour in boiling water, stir, and when cool, add tepid water, enough flour to make a thin batter, and yeast.
Nutrition per serving
176Calories
11 gProtein
33 gCarbs
2 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 8. The excerpt below is the record exactly as published.
SPONGE FOR WINTER Use. : Peel and boil four or Ave medium-sized potatoes } in two quarts of _ water (which will boil down to one quart by thet ime the potatoes B are cooked): when done, take out and press through a colander, or -mmash very fine in the crock in which the sponge is to be made; _ make a well in the center, into which put one cup of flour, and pour. w4 ever it the boiling water from the potatoes; stir thoroughly, and : _*when cool add a pint of tepid water, flour enough to make a thin | tosen and a cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.