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Bakers' Yeast
From Recipes for the million, 1891
Serves 10
Presented as published in 1891. 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
370Calories
9 gProtein
66 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories370 kcal
Protein9.3 g
Carbohydrates66 g
Fiber5.3 g
Sugars25 g
Total Fat9 g
Saturated Fat4.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol21 mg
Sodium1270 mg
Potassium677 mg
Calcium112 mg
Iron2.8 mg
Magnesium40 mg
Phosphorus182 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C1.6 mg
Vitamin A92 mcg
Vitamin E0.5 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate228 mcg
Choline27 mg
Caffeine0 mg
Water553 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 235. The excerpt below is the record exactly as published.
one ounce of hops in nine pints of water ; let the liquor get milk-warm, then add three pounds and a half of mashed potatoes, half a pound of sugar, an ounce of carbonate of soda, a quarter of an ounce of spirits of wine, half a pound of flour, and a gill of brewer’s yeast
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