Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Hop | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups of flour
- 1 cup of sugar
- 3 handfuls of hops
- 2 tablespoons of ginger
- 14 cup of good yeast
- a tablespoon of lard
- a cup of flour which has been wet to a smooth paste in cold water
- a cup of sugar
- a cup of yeast
- 2 pts
- 3 large
- 2 qts
- five min- utes
- 12 large potatoes
- 1 small handful of hops
- 2 good yeast cakes
- 6 large potatoes in the hop water
- salt
- ginger
Directions
This is made from warm water or milk, yeast and flour, (some add mashed potatoes), mixed together in the proportion of 1 pt. wetting, (water or milk), to 2 pts. sifted flour; when milk is used it must be first scalded and then cooled to blood heat. The scald- ing tends to prevent souring. If the wetting is too hot the bread will be coarse ; when water is used a tablespoon of lard or butter makes the bread more tender. Bread made from milk is of course more tender and nutritious and requires less flour and less knead- ing. "The Buckeye."
3 large, old potatoes pared, soaked and boiled until broken in small pieces ; % cup of loose hops boiled in 1 qt. of water ; drain and mash potatoes ; add the hop water and enough more hot water to make 2 qts. ; strain, rubbing all the potato through ; put it on to boil, and when boiling add % of a cup of flour which has been wet to a smooth paste in cold water, and % of a cup of sugar ; boil five min- utes, stirring well ; let cool ; add % of a cup of yeast and when well risen add Y^ cup of salt; keep in a covered jar in a cool cellar. Bread made of this yeast will not sour even in hot weather.
Mrs. "W. J. Alexander.
Take 12 large potatoes and boil in 2 qts. of water; when donii pour the water over 2 cups of flour; mash the potatoes and put in with the water and flour ; take 1 small handful of hops ; add boiling water ; boil a few minutes ; then strain into the mixture, and add 1 cup of sugar and %, cup of salt ; when cool add 2 good yeast cakes. This will keep for weeks in a cool place. Mrs. M. I. Mead.
2 qts. of water, 3 handfuls of hops ; boil twenty minutes ; boil 6 large potatoes in the hop water and when done mash them fine ; then add 1 cup of sugar, 2 tablespoons of ginger and 2 of salt ; when cool stir in 14 cup of good yeast ; keep it warm until it foams .
Mrs. A. J. Collins.