vegetarianvegandairy-freenut-free
Wheatless Bread
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
- 1 Pint Lukewarm Potato Water
- 1 Cup Mashed Potatoes
- 1 Tablespoon Sugar
- 1 Tablespoon Shortening
- 2 Level Teaspoons Salt
- 2 Cakes Yeast
- 21/2 Cups Barley Flour
- 25/2 Cups Rice Flour
Method
Mix to stiff dough.
Let rise one hour in a warm place.
Put in well greased pan, let rise half hour.
Bake slowly for one hour in a moderate oven.
Nutrition per serving
711Calories
18 gProtein
139 gCarbs
10 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 14. The excerpt below is the record exactly as published.
WHEATLESS BREAD 1 Pint Lukewarm Potato Water 1 Cup Mashed Potatoes 1 Tablespoon Sugar 1 Tablespoon Shortening 2 Level Teaspoons Salt 2 Cakes Yeast 21/2 Cups Barley Flour 25/2 Cups Rice Flour
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