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A Very Nice Potato Bread

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

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A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. two pounds or pints of flour
  2. one pound or pint of warm
  3. a cup of yeast

Method

  1. To two pounds or pints of flour, add one pound or pint of warm, mashed mealy Irish potatoes.
  2. Add to this milk and water, a cup of yeast and a little salt.
  3. Make it after kneading it very well, into loaves, and place them in a pan to rise.
  4. If you desire a rich, short bread you may add a little lard or butter, but it is nice without.

Plating

Source Public domain in the USA
Credit

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.