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Another Good Recipe for Yeast
From Virginia Cookery-book, 1884
Serves 16
This yeast will keep for six weeks in warm weather.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
92Calories
1 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein1.5 g
Carbohydrates22 g
Fiber1 g
Sugars13 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7007 mg
Potassium240 mg
Calcium34 mg
Iron1 mg
Magnesium13 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline4.5 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 9. The excerpt below is the record exactly as published.
Boil a handful of dried hops, or a two-inch cube, if you use those put up and pressed for market, in two quarts of water, and add four large potatoes, boiled, mashed, and strained ; scald six table-spoonfuls of flour in the liquid, adding one cup of sugar and one cup of salt ; when cold, add yeast to ferment it, thinning the liquid to two and a half quarts
Cook this with the app: pantry check, scaling, and the assistant.