Recipe: Potato Bread

Six good-sized potatoes, boiled and well mashed; one pint or more of the water in which they were boiled, one cup of yeast for the sponge. Set the sponge in a warm place over night. In the morning, when kneading the Bread add a little salt, little sugar, lard the size of an egg, and sufficient luke-warm water to make six loaves of Bread. — Mrs. Hugh Parry.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)