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Potato Bread for Soup

A baked potato bread made with eggs, fat, and nutmeg, served in soup.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Potato Bread for Soup

Ingredients

Directions

Prepare the dough

  1. Boil 4 large potatoes the day before using.

  2. Heat 2 heaping tablespoons fat; season with salt.

  3. Beat 4 eggs; add grated nutmeg sufficient to flavor.

  4. Stir the fat to a cream.

  5. Add the yolks of eggs.

  6. Add the grated potatoes.

  7. Beat the whites of eggs to a stiff froth.

  8. Stir lightly with the mixture.

Bake and serve

  1. Bake the mixture in a flat pan.

  2. When the bread is cold, cut it into squares or cubes.

  3. Place the bread in a tureen and pour hot soup over it, then serve.

Nutrition, whole recipe (rough)

239Calories
11 gProtein
6 gFat
38 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Egg1 large egg (50g)78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kaufman, Nettie M. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide starch and bulk, giving the bread a moist, tender crumb.
Eggs
Yolks bind the mixture and enrich it; whipped whites lighten the texture and help it rise.
Fat
Adds richness and moisture, and keeps the crumb tender rather than dry.

The step that matters

Stir the whites in lightly. Whipped egg whites trap air that gives lift. Folding gently keeps that air in; vigorous stirring deflates the foam and leaves a dense bread.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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