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Sponge for Winter Use
From Buckeye cookery, 1892
Serves 8
This sponge makes very moist bread.
Presented as published in 1892. 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
176Calories
11 gProtein
33 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein11 g
Carbohydrates33 g
Fiber6.6 g
Sugars0.6 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium520 mg
Calcium31 mg
Iron1.9 mg
Magnesium35 mg
Phosphorus178 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.3 mg
Folate472 mcg
Choline15 mg
Caffeine0 mg
Water357 g
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.