White Bread (Over-night)

Name: White Bread (Over-night)
Ingredients: 1 cup mashed potatoes; 1 tablespoon lard or butter; 1 teaspoon sugar; 1 yeast cake or 1 cup yeast; 1.5 teaspoons salt; 1 pint potato water; 1.5 to 2 quarts Purity Flour

From Purity flour cookbook, 1917

This method utilizes leftover potato water for added flavor.

Presented as published in 1917. 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

355Calories

5 gProtein

35 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories355 kcal

Protein4.6 g

Carbohydrates35 g

Fiber4.4 g

Sugars8.2 g

Total Fat22 g

Saturated Fat13 g

Monounsaturated Fat6 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol59 mg

Sodium4193 mg

Potassium631 mg

Calcium131 mg

Iron0.7 mg

Magnesium42 mg

Phosphorus143 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C0.2 mg

Vitamin A213 mcg

Vitamin E1 mg

Vitamin K6.4 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate14 mcg

Choline38 mg

Caffeine0 mg

Water655 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 8. The excerpt below is the record exactly as published.

WHITE BREAD (Over-night) 1 cup mashed potatoes. 1 tablespoon lard or butter. 1 teaspoon sugar. 1 yeast cake or 1 cup yeast. li teaspoons salt. 1 pint potato water. li to 2 quarts Purity Flour.

Cook this with the app: pantry check, scaling, and the assistant.