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Baker's Yeast
From Temperance cook book, 1887
Serves 8
Presented as published in 1887. 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
43Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein1.7 g
Carbohydrates9.6 g
Fiber1.2 g
Sugars0.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.8 mg
Potassium330 mg
Calcium56 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus38 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A10 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
Folate17 mcg
Choline4.5 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 149. The excerpt below is the record exactly as published.
BAKER'S YEAST. Take a few hops between the fingers, say an ounce or so, and put in a sauce-pan with a quart of water; boil a few minutes and strain off; then after removing all the hops, return the liquor and put in two or three medium sized potatoes. Boil until quite done; again drain off the liquor, and add a tablespoonful of flour; mash the potatoes well with it; then return the liquor, and add a teaspoonful of sugar
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