A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This dough is very fine dropped into meat soups for pot-pie.
Preserved exactly as written in the original source
Boil six good-sized potatoes with their jackets on
take them out with a skimmer, drain and squeeze with a towel to ensure being dry
remove the skin, mash them perfectly free from lumps
add a tablespoonful of butter, one egg and a pint of sweet milk
When cool, beat in half a cup of yeast
Put in just enough flour to make a stiff dough
When this rises, make into small cakes
Let them rise the same as biscuit and bake a delicate brown
Modern guidance to help you succeed with this vintage recipe
The starch in potatoes absorbs moisture and creates a tender, moist crumb while extending the bread's shelf life. Boiling potatoes in their jackets prevents waterlogging, concentrating the starch for better structure. The potato starch also feeds the yeast more efficiently than flour alone, producing a lighter rise and more complex flavor as the natural sugars caramelize during baking.
The dough can be prepared through the first rise, then punched down and refrigerated for up to 24 hours in a covered bowl. Bring to room temperature (about 1 hour) before shaping into biscuits for the second rise. Baked biscuits can be frozen for up to 2 months; wrap individually in plastic wrap, then place in a freezer bag.
Store baked biscuits in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. The potato moisture helps prevent staling. Refresh by wrapping in foil and warming in a 300°F oven for 8-10 minutes. For freezing, thaw at room temperature for 1 hour, then reheat as directed.
AI-generated tips from Chef Cecil's culinary database
The dough can be prepared through the first rise, then punched down and refrigerated for up to 24 hours in a covered bowl. Bring to room temperature (about 1 hour) before shaping into biscuits for the second rise. Baked biscuits can be frozen for up to 2 months; wrap individually in plastic wrap, then place in a freezer bag.
Store baked biscuits in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. The potato moisture helps prevent staling. Refresh by wrapping in foil and warming in a 300°F oven for 8-10 minutes. For freezing, thaw at room temperature for 1 hour, then reheat as directed.
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