Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Water | 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
- a pint of boiling -water
- a small cupful of yeast
- ten good-sized potatoes
- 52 bread eecipes
- three light pints of flour
Directions
Take ten good-sized potatoes, and boil them in enough water to make up the yeast. When nearly done, put them through a sifter, and add a tea-cupful of white sugar. Then scald this
52 BREAD EECIPES.
with a pint of boiling -water, from which the potatoes were taken. Let them stand awhile, and then thin them with the rest, or as much of the milk- warm potato water as will make the potato quite thin. Start to rise with a small cupful of yeast. A tea-cupful of this yeast for three light pints of flour. — Mrs. Brutus Clay.