1 qt. flour
1 tsp. salt
1 tbsp. white sugar

Rub a heaping tablespoonful of butter and lard in equal parts, then rub in an Irish potato, mashed fine.

Half a teacup of yeast
3 eggs, well beaten

Make up the dough to the consistency of light bread dough, with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly. Put in a cake mould and bake without a second kneading.

From "Housekeeping in Old Virginia" Printed in 1879.