Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Golden Loaf of Albemarle
From Virginia Cookery-book, 1884
Serves 6
Must be mixed and worked the night before for best results.
A modern interpretation · AI-generated from the original record
Ingredients
- Three pints of flour
- six eggs
- six or seven good-sized Irish potatoes
- one table-spoonful of lard
- one table-spoonful of sugar
- one large teacupf ul of yeast
Method
Mix ingredients to form a light bread-dough.
If needed, adjust consistency with milk, water, or flour.
Work the dough until blistered.
For breakfast, prepare the night before and settle in a greased pan without further working.
Nutrition per serving
757Calories
34 gProtein
135 gCarbs
11 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 13. The excerpt below is the record exactly as published.
Golden Loap of Albemarle. Three pints of flour, six eggs, six or seven good-sized Irish potatoes, one table-spoonful of lard, one table-spoon- ful of sugar, one large teacupf ul of yeast
Cook this with the app: pantry check, scaling, and the assistant.