Potato Bread
A historical recipe from Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846).
A historical recipe
Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Project Gutenberg eBook #54965.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Rub a dozen peeled and boiled potatoes through a very coarse sieve, and mix with them twice the quantity of flour, mixing very thoroughly.
- Put in a coffee-cup full of home-brewed, or of potato yeast, or half as much of distillery yeast, also a teaspoonful of salt.
- Add whatever water may be needed to make a dough as stiff as for common flour bread.
- An ounce or two of butter rubbed into the flour, and an egg beat and put into the yeast, and you can have fine rolls, or warm cakes for breakfast.
- This kind of bread is very moist, and keeps well.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler
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Sieve