Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Salt | 1 tsp (6g) | 0 |
| 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
- three pints
- one cup of flour
- a pint of tepid water
- a cup of yeast
- ten o'clock in the evening
- 19 latter to prevent souring
- one small teacup of yeast
- four ordinary loaves
- five medium sized potatoes in two quairts of water
- one quart
- salt
Directions
This is made from warm water or milk, yeast and flour, (some add mashed potatoes,) mixed together in proper proportions. In summer, care must be taken not to set sponge too early, at least not before nine or ten o'clock in the evening. Make up a rather thick batter of flour and tepid water or milk ; scald the
latter to prevent souring, and cool before using ; add yeast, cover closely, and place to rise on the kitchen table. In very hot weather, sponge can be made with cold water. In winter, mix the batter with very warm water or milk, (blood warmth, 98°; testing it with the finger, and making it as warm as you can bear) ; stir in the flour, and this will cool it sufficiently for the yeast. Cover closely and place in a warm and even temperature. A good plan is to fold a clean blanket several times and cover over, providing the sponge is set in a very large crock or jar, So that there is no danger of its rising and running over. As a general rule, one small teacup of yeast and three pints of " wetting " will make sponge enough for four ordinary loaves. A very excellent sponge, (especially for winter use), is made with mashed potatoes, as follows : peel and boil four or five medium sized potatoes in two quairts of water ; (it will boil down to one quart) ; when done, take out, press through a colander, or mash very fine in the crock in which you make your sponge ; make a well in the center, into which put one cup of flour, and pour over it the boiling water from the potatoes ; stir thoroughly, and when cool, add a pint of tepid water, flour enough to make a thin bat- ter, and a cup of yeast. This sponge makes very moist bread. In all sponges, add the yeast last, being sure that it will not scald ; when placed to rise, always cover closely. Many think it an improvement to beat the sponge thoroughly, like batter for a cake. All the various sponges are very nice baked on a griddle for breakfast cakes, or, better still, in muffin rings.
20 THE BUCKEYE COOK BOOK.
When used in this way, add a little salt and make your sponge rather thick.