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Three-Hour Bread
From The Cook County cook book, 1912
Serves 5
Best results are obtained when the yeast is 3 days old.
Presented as published in 1912. 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
464Calories
12 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein12 g
Carbohydrates106 g
Fiber7.7 g
Sugars42 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7418 mg
Potassium1154 mg
Calcium47 mg
Iron3.7 mg
Magnesium69 mg
Phosphorus228 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.8 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.3 mg
Folate310 mcg
Choline32 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 47. The excerpt below is the record exactly as published.
THREE-HOUR BREAD.— 8 potatoes, peeled, boiled and mashed in the same water; 1 cup of flour cooked to a smooth paste, 1 cup sugar, 1/3 cup of salt, and 2 yeast cakes added when mixture is lukewarm. Keep warm for the first 18 hrs.; it can then be used for bread, but best results are obtained when the yeast is 3 days old. Keep covered and in a cool place; will keep indefinitely. Take a qt. of this yeast and 6 pts. of water
Cook this with the app: pantry check, scaling, and the assistant.