‘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: 
2 tsp Yeast
1 tsp Sugar
¼ cup Warm water
2 Potatoes, mashed
2 tsp Salt
2 cups Milk
3.50 cups Flour
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

 2 tsp Yeast
 1 tsp Sugar
 ¼ cup Warm water
 2 Potatoes, mashed
 2 tsp Salt
 2 cups Milk
 3.50 cups Flour

Directions

1

Combine first three ingredients and leave to sit for 10 minutes to activate the yeast.

2

Combine potatoes, salt, milk and flour.

3

Place in 2 butter-coated loaf pans and let rise for 2-3 hours.

4

Bake at 400°F until brown.

‘Excellent’ Potato Bread from 1894