Potato Bread recipe from 1894
This recipe is from ‘The Home Cook Book’ in the collection at the Minden Hills Museum & Heritage Village. It was published in 1894!
A later edition of this same book is available to view in full on archive.org
The historic Recipe
Four potatoes mashed fine, four teaspoons of salt, two quarts of lukewarm milk, one-half cake compressed yeast dissolved into on-half cup of warm water, flour enough to make a pliable dough ; mould with hands well greased with lard ; place in pans, and when sufficiently light, it is ready for baking.Mrs Geo. W. Pitkin. The Home Cook Book (1894)
This recipe is part of our Great Historic Bake Off series! Watch the video to see how this recipe turns out!
2 tsp yeast
1 tsp sugar
1/4 cup of warm water
2 potatoes, mashed
2 tsp salt
2 cups milk
3.5 cups flour
Combine first three ingredients and leave to sit for 10 minutes to activate the yeast. Combine potatoes, salt, milk and flour. Place in 2 butter-coated loaf pans and let rise for 2-3 hours. Bake at 400°F until brown.
Contribute to our Community Cookbook