Hadley PA 1874 through 1920’s

Feb 1918

Potato Bread (1-loaf)

2 cups of potatoes sliced thin

Cover with boiling water, cook till tender. Push thru a sieve & add to water in which they were cooked.

Cool to luke warm, meanwhile, soften ¼ cake of yeast in ¼ cup tepid water, and add to potato liquid.  Mix 1 tablesp of sugar, 1 ½ teasp of salt, (too much for me) & 1 cup sifted flour.  White or wheat or a mixture of (?) graham etc.  Beat until smooth.  Stir in gradually another cup of flour, turn out on molding board, adding more flour if necessary.  Knead vigorously 5 minutes then place in greased bowl and stand in protected nook till double original bulk.  When light, knead again and make into a loaf.  Place in greased pan, let rise again.  Bake in a moderately hot oven 50 minutes.  When baked rub surface with a bit of butter, cool without covering. 

Good Housekeeping – Feb. 1918 p. 54

Byron Ohio 1890’s

Potato Yeast

Bread with Potato Sponge

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563