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 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | 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
- 1 tablespoon lard
- 2 tablespoons sugar
- 1 pint of water
- 2 quarts of lukewarm mixture
- 2 quarts lukewarm water
- 2 tablespoons granulated 3 quarts flour
- 3 quarts flour
- 2 tablespoons lard
- 3 medium-sized potatoes
- 1 large spoonful flour
- 1 level tablespoon salt
- 1 cake quick yeast
- 2 sifters of flour
- 5 loaves
- 1 large cooking-spoon lard 1 large cooking-spoon salt
- 1 large cooking-spoon salt
- 1 large cooking-spoon 2 cakes fleischmann's sugar
- 2 cakes fleischmann's sugar
- 88 bread
- one cake yeast dissolved in yi cup lukewarm water
- 3 loaves
- salt
Directions
Mrs. J. H. Slade.
3 medium-sized potatoes. 1 tablespoon lard.
1 large spoonful flour. 1 level tablespoon salt.
1 cake quick yeast. 2 tablespoons sugar.
Boil potatoes until tender in 1 pint of water; take out, mash well, add flour, stir vigorously, add potato water and enough cold water to make 2 quarts of lukewarm mixture. Add yeast (previously soaked in ]/$ cup lukewarm water), lard, salt, and sugar ; pour into 2 sifters of flour ; mix well ; knead 10 minutes ; place in bowl; grease over top with lard. Let rise over night, mold into 5 loaves. When light, bake in moderate oven 1 hour. This can be made in a bread-mixer if desired
BREAD No. 1.
Mrs. S. Wonnell.
1 large cooking-spoon lard 1 large cooking-spoon salt
(heaped). (level).
1 large cooking-spoon 2 cakes Fleischmann's
sugar (heaped). yeast.
2 quarts lukewarm water.
Dissolve the yeast in a little lukewarm water. Mix all to- gether and thicken with flour about twice as thick as for pan- cake batter; let rise well, then mix with all the flour it will take, and knead for about 15 minutes. Let rise again to twice the size, and mold into loaves. Let rise again to twice the size, and bake. Use Pillsbury or Ceresota flour.
1 88 Bread.
BREAD No. 2.
(Use with Bread-mixer.)
Miss Fannie Dubois.
2 tablespoons granulated 3 quarts flour.
sugar. i pint milk, heated,
i tablespoon salt. i pint water. 2 tablespoons lard.
One cake yeast dissolved in Yi cup lukewarm water. Put all together in bread-mixer, adding the sifted flour last. Turn handle about 5 minutes; put in warm place to rise for 3 hours or when light. Turn handle again for 5 minutes; make into 3 loaves; let stand until twice the size; bake in slow oven for 1 hour. This may be started at night and will be ready to make into loaves early the next morning.