Recipe: Potato Bread

Take good, mealy boiled potatoes, in the proportion of one-third of the quantity of flour you propose to use, pass them through a coarse sieve into the flour, using a wooden spoon and adding enough cold water to enable you to pass them through readily; use the proper quantity of yeast, salt, and water, and make up the bread in the usual way. It will cost about twenty-four cents if you use the above quantities, and give you eight pounds or more of good bread.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)