Potatoe Bread
Item
Title
Potatoe Bread
Transcript
Potatoe Bread
Chuse the most mealy sort of Potatoes boil and skin them. take 12. lbs break and strain them well through a very coarse Sieve of Hair, or a very fine one of Wire in such a manner as to reduce the Roots, as nearly as possible to a state of flour, mix it well with 20 lbs, of Wheaten flour of this mixture mak and set the dough exactly in the same [text loss]anner as if the whole was Wheaten flo[text loss] this quantity will make nine loaves [text loss] Bread about 5 lbs each in the dough and [text loss] when baked about two hours, will produ[text loss] 42 lbs of exelent Bread.
The raw potatoe skined grated and mixed with flour as above makes good Bread
[inserted lower left margin: March 19 1795]
Chuse the most mealy sort of Potatoes boil and skin them. take 12. lbs break and strain them well through a very coarse Sieve of Hair, or a very fine one of Wire in such a manner as to reduce the Roots, as nearly as possible to a state of flour, mix it well with 20 lbs, of Wheaten flour of this mixture mak and set the dough exactly in the same [text loss]anner as if the whole was Wheaten flo[text loss] this quantity will make nine loaves [text loss] Bread about 5 lbs each in the dough and [text loss] when baked about two hours, will produ[text loss] 42 lbs of exelent Bread.
The raw potatoe skined grated and mixed with flour as above makes good Bread
[inserted lower left margin: March 19 1795]
Contributor
Caylor, Karmen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.