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White Bread Sponge - Potato

Name: White Bread Sponge - Potato
Yield: 5 servings
Ingredients: three good sized potatoes; two quarts of potato water; one pint of sweet milk; one cupful of fresh yeast; one tablespoonful of fresh lard; the same of salt; two tablespoonfuls of white sugar

From Temperance cook book, 1887

Serves 5

Bread should rise quickly; avoid chilling.

Presented as published in 1887. 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

210Calories

14 gProtein

33 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories210 kcal

Protein14 g

Carbohydrates33 g

Fiber9.9 g

Sugars5.8 g

Total Fat5.1 g

Saturated Fat1.4 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.3 g

Cholesterol2.6 mg

Sodium1428 mg

Potassium668 mg

Calcium59 mg

Iron1.4 mg

Magnesium44 mg

Phosphorus241 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C18 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.9 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate711 mcg

Choline22 mg

Caffeine0 mg

Water451 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 64. The excerpt below is the record exactly as published.

WHITE BREAD SPONGE — Potato. Three good sized potatoes, boiled, and mashed fine while hot, two quarts of patato water, one pint of sweet milk, one cupful of fresh yeast, one tablespoonful of fresh lard, and the same of salt, two tablespoonfuls of white sugar

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