Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hop | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts of boiling water
- one cup of su- gar
- one-half cup of salt
- one tablespoonful of ginger
- one cup of the same yeast
- one quart of boiling water
- one quart of potatoes cut in small pieces
- two tablespoons of sugar
- one pint of peeled potatoes cut in small pieces
- one-half pints of water
- four tablespoons of fine flour to the potatoes
- four tablespoons
- one pint of boiling water in the cen- ter
- one quart of water
- a handful of hops into a bag
- a teaspoon of salt
- a cup of yeast
- six medium sized potatoes
- half tea-cup of white
- one large handful of hops
- one dozen potatoes
- one gal- lon
- 89 yeast
- one tea- cup of yeast
- four loaves
- 4 mrs
- one teacup of yeast
- 90 bread
- salt
- ginger
Directions
MRS. C. H. ATKINS. •
Put a handful of hops into a bag and drop it into two quarts of boiling water; while steeping, wash, peel and grate six medium sized potatoes; take out the hops, put in the potatoes and boil a few ininutes, stirring continually; add a half tea-cup of white or light brown sugar, the same of salt. When cool, stir in a tea-cup of yeast; let it rise till it becomes a mass of foam, then stir down and jug it tight.
MRS. J, M. OTIS.
One large handful of hops, one dozen potatoes, one cup of su- gar, one-half cup of salt, one tablespoonful of ginger. Mash the potatoes in the water in which they are boiled, and pour into a jar; add the sugar, salt and ginger; steep the hops till the strength is gone, and add the water to this mixture till you have one gal- lon. When cooled to blood heat, add one cup of the same yeast. Keep warm from six to eight hours. When light, bottle and set in the cellar.
BREAD AND YEAST. 89
MRS. W. S. PRITCHAKD.
A double handful of hops (in a thin bag), one quart of boiling water, one quart of potatoes cut in small pieces. Boil the potatoes with the hops until thoroughly done, keeping them covered tight all the time. Take the potatoes out and mash well, then pour the boiling hop water over them; add two tablespoons of sugar, two of ginger, one of salt; let it stand until just warm, and add one tea- cup of yeast, or more. It will keep two weeks in summer and two months in winter.
MRS. W, S. PRITC^ARD.
Take one pint of peeled potatoes cut in small pieces; boil them in one and one-half pints of water, skim out, and mash fine. Add four tablespoons of fine flour to the potatoes, pour over the potato-water and stir till smooth. When cool, add four tablespoons of my (Mrs. Pritchard's) yeast and a teaspoon of salt. Let it rise over night. In the morning, take the bread- bowl, filled with flour, pour one pint of boiling water in the cen- ter, and mix; add enough cold water to make lukewarm; then pour in the sponge made the night before, mix the dough soft and knead one-half hour. Put back in the bread-bowl and set to rise; when light, knead down and set to rise again; then knead into loaves and when light, bake in a moderate oven. This quantity will make four loaves.
4 MRS. J. M. OTIS.
Mix a batter with warm water and a little salt; to each quart of water use one teacup of yeast. (If the weather is not very warm, do this at night; but if quite warm, the bread is not so sweet as if mixed in the morning.) When light, add flour till the dough is stiff — knead thoroughly, cover and let rise again. When it is again light, knead, and again let it stand. If this is done several times the bread will be of a finer texture than if put into the pans with- out kneading. After the dough has risen sufficiently knead into loaves and let rise until light, then bake in a hot oven.
90 BREAD AND YEAST.
MRS. MILES.
In all cases, have good, sweet yeast. You will never fail in bread-making by following a few general rules. On the evening of the day before bread is wanted, take one quart of water (warm or not, according to the weather), two-thirds of a cup of yeast; stir in flour to make a thick batter; let rise, knead it well at night and cover close. In the morning, it will be light; knead lightly, put into pans and bake when sufficiently risen.