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Whole Wheat Bread with Potatoes
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 9
The loaves may be washed with water after baking, or brushed with butter or lard.
Presented as published in 1907. 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
514Calories
11 gProtein
46 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein11 g
Carbohydrates46 g
Fiber3.4 g
Sugars36 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol50 mg
Sodium2662 mg
Potassium593 mg
Calcium299 mg
Iron3.2 mg
Magnesium47 mg
Phosphorus286 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D2.7 mcg
Vitamin C2.6 mg
Vitamin A69 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.4 mg
Folate152 mcg
Choline53 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 127. The excerpt below is the record exactly as published.
WHOLE WHEAT BREAD WITH POTATOES. 2 quarts milk, 2 quarts water, 2 ozs. yeast, 2 ozs. salt, 8 ozs. sugar, 8 ozs. lard, 1 lb. of boiled and mashed potatoes
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