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German Potato Bread

A historical recipe from Sandwiches, by S. T. Rorer (1894).

A historical recipe

Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.

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

Source and licence

From Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil one potato until tender;
  2. mash it through a sieve, add to it a half pint of warm water and a teaspoonful of sugar.
  3. Stir in one cupful of flour and one cupful of yeast;
  4. let this stand for two hours, or until very light.
  5. It is better to make this at seven o'clock, so the bread may be sponged at nine or ten.
  6. Scald a pint of milk, add to it a pint of water, beat in a quart and a pint of flour.
  7. The batter should be thick enough to drop, rather than pour from the spoon.
  8. Then stir in the potato starter, and stand in a place about 65° Fahr.
  9. over night.
  10. Next morning knead thoroughly, adding flour.
  11. Put this aside until very light, about two hours, then mold into loaves, put it into square greased pans, and when light bake in a moderately quick oven three-quarters of an hour.
  12. This recipe will make two box loaves and a dozen rolls.