Potatoe [potato] Bread

Title: Potatoe [potato] Bread
Date: 1694/1795
Description: A recipe for bread made with boiled, sieved potatoes and wheat flour.
Transcript: 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 make and set the dough exactly in the same [manner] 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 when baked about two hours, will produ[ce] 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]
Subject: See all items with this value potatoes; See all items with this value flour; See all items with this value breads; See all items with this value baking
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie; Salahuddin, Shafiya
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.

Position: 567 (1 views)