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Title
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Potatoe [potato] Bread
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Date
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en
1694/1795
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Description
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A recipe for bread made with boiled, sieved potatoes and wheat flour.
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Transcript
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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]
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Contributor
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Caylor, Karmen
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Le, Vincent
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en
Grimm, Stephanie
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en
Salahuddin, Shafiya
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
