Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Butternut | 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 of sugar
- 1 teaspoon of salt
- 2 teaspoons brown sugar
- 2 teaspoons lard
- a pint of each makes 2 loaves
- a pinch of salt
- a tablespoon of sugar
- a tablespoon of lard to each loaf
- a piece of lard
- a small cup of potato yeast
- a good pinch of salt
- 6 medium-sized boiled potatoes
- 2 loaves
- three bakings of 2 loaves
- 11 o'clock
- 7 o'clock p m
- 1 compressed yeast cake in a little cold water
- 2 small potatoes into 1 qt
- 1 compressed yeast cake previously soaked in wpter
- 1 iron spoon sugar
- 1 iron spoon lard
- 4 small loaves
- lard or butter the size of a butternut
- salt
Directions
Mash fine 6 medium-sized boiled potatoes and mix with them 1% tablespoons each of flour, salt and sugar; beat well together; then add 1/2 pt. boiling water; beat again and follow with a whole pint of boiling water; stir again and cool by adding 1 pt. of cold water; then add a cake of Yeast Foam which has been dissolved in 14 ^^^> of tepid water; let stand m a warm place about ten hours, after
BREAD. 105
which it is ready for use. Never set bread at night with this yeast, but in the morning take i/o yeast and V^ water (a pint of each makes 2 loaves), add a pinch of salt, a tablespoon of sugar and a tablespoon of lard to each loaf: mix into ?. large loaf, moulding until it does not stick to the board ; keep in a warm place till light ; then mould into loaves; keep warm again until light enough for the oven; bake fifty or sixty minutes. The above amount of yeast is sufficient for three bakings of 2 loaves each, and should be kept in a cool place until used. If directions are followed this bread may be out of the oveu before 11 o'clock a.m. Mrs. F. M. Knapp.
BREAD. Take 1 pt. milk; scald, and add a piece of lard or butter the size of a butternut, 1 tablespoon of sugar, and a pt. of water; when lukewarm add a small cup of potato yeast and flour enough to make a moderately stiff batter: beat thoroughly, when light add PxOur enough to stiffen and knead on the board for twenty minutes or 1/2 hour; cover closely, and set to rise. Tf the sponge is made about 7 o'clock p m. it will ])e ready to knead before going to bed. In the morning put into pans the first thing and it will be ready for the oven by 8.30, or sooner. Mrs. "W. J. Alexander.
Soak 1 compressed yeast cake in a little cold water for one hour ; then take 1 pt. new milk, 1 pt. warm water, 1 teaspoon of salt, 2 teaspoons brown sugar. 2 teaspoons lard or butter ; add the yeast cake ; mix stiff in a bread bowl ; then mould well on the board ; re- turn it to bowl and set to rise ; next morning mould into loaves with- out any more flour and set to rise before baking. Follow directions closely and you will have elegant bread. Mrs. Fred Darling.
]\rash 2 small potatoes into 1 qt. potato water. 1 pt. milk (scald- ed), when hike wann stir in flonr enough to make a stiff batter; then add 1 compressed yeast cake previously soaked in wpter. and beat all thoroughly; set in warm place all night; in the morning ad<l a good pinch of salt. 1 iron spoon sugar. 1 iron spoon lard, (not melted) ; stir in enough flour to make it the right consistency to mould on board; mould twenty minutes; place back in mixing bowl to rise; when very light shape into loaves; place in tins and let rise once more: when light enough; put in hot oven; bake from % to 1 hour. This quantity Avill make 4 small loaves.
^Irs. Dwight Cowan.