Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
White Bread
From The New century cook book, 1899
Serves 7
Recipe by Mrs. W. B. Parkes.
A modern interpretation · AI-generated from the original record
Ingredients
- About three quarts flour, sifted
- two cakes compressed yeast
- two teaspoonfuls salt
- one tablespoonful lard
- one tablespoonful sugar
- one quart water
Method
Boil potatoes till soft in one quart water, strain into a large bowl.
While hot, add lard and sugar.
When cooled, add yeast softened with cold water.
Set to rise in a warm place.
When light, add sufficient flour to make a stiff dough.
Knead well, place in a warm place to rise again.
Mold into loaves and put in buttered tins.
Bake in a hot oven, starting at 400 degrees and cooling to 300 after browning.
Nutrition per serving
819Calories
24 gProtein
169 gCarbs
5 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The New century cook book (1899), page 1. The excerpt below is the record exactly as published.
White Bread. Three Loaves. About three quarts flour, sifted; two cakes compressed yeast, two teaspoonfuls salt, one tablespoonful lard, one tablespoonful sugar. Boil potatoes till soft in one quart water
Cook this with the app: pantry check, scaling, and the assistant.