Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Goop Bread
From Buckeye cookery, 1892
Serves 32
This recipe yields four small loaves.
A modern interpretation · AI-generated from the original record
Ingredients
- four large potatoes
- 2 large tea-spoon of salt
- one table-spoon of sugar
- as much flour as is needed
- three pints warm water
- a yeast cake
Method
Boil the potatoes, pour off the water, and when cool, add the yeast.
Mash the potatoes very fine, pour boiling milk on as much flour as needed, let stand until cool, add the potato and yeast, salt, and sugar.
Stir very stiff, adding flour as needed.
Let stand in a warm place until light, mold into loaves, let rise again, and bake in a moderately hot oven.
Nutrition per serving
33Calories
1 gProtein
7 gCarbs
0 gFat
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 9. The excerpt below is the record exactly as published.
Goop BREAD. For four small loaves boil four large potatoes ; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato very fine, put through a sieve, pour boiling miik on as much flour as is needed, let stand until cool, add the potato and yeast, 2 large tea-spoon of salt and one table-spoon of sugar; stir very stiff, adding flour as is needed. Let stand in a warm place until light, _ BREAD-MAKING, of aa 42 4 of soda in a little hot water, mix well through _ “ee : “dissolve one tea-spoon ) "with the hands, mold into loaves, and let rise again. When suffi- — aa ciently raised place in a moderately hot oven, keeping up a steady — on fire.— Mrs. Governor Hardin, Missouri. 3 / a: Fe Sete 7 Hop-Yerasr Breap. . ‘ One tea-cup yeast, three pints warm water
Cook this with the app: pantry check, scaling, and the assistant.