‘Excellent’ Potato Bread from 1894
Recipe Source:
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
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Ingredients:
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)
Directions for modern bake:
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.
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Ingredients
Directions
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.