Boiled Potato Yeast
From Every-day dishes and every-day work, 1897
Follow the same procedure as in the previous recipe.
Presented as published in 1897. 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
916Calories
46 gProtein
185 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories916 kcal
Protein46 g
Carbohydrates185 g
Fiber33 g
Sugars30 g
Total Fat6.8 g
Saturated Fat0.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium151 mg
Potassium3305 mg
Calcium157 mg
Iron8.3 mg
Magnesium206 mg
Phosphorus851 mg
Zinc8.1 mg
Copper1.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B62.9 mg
Vitamin B120.1 mcg
Thiamin (B1)9 mg
Riboflavin (B2)3.3 mg
Niacin (B3)38 mg
Folate1884 mcg
Choline96 mg
Caffeine0 mg
Water2373 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 20. The excerpt below is the record exactly as published.
Boiled Potato Yeast. — Peel four large potatoes, and put them to boil in two quarts of cold water. Tie two loose handfuls of hops securely in a piece -of muslin, and place in the water to boil with the potatoes. When the potatoes are tender, remove them with a perforated skimmer, leaving the water still boiling. Mash them, and work in four tablespoonfuls of flour and two of sugar. Over this mixture pour gradually the boiling hop infu- sion, stirring constantly, that it may form a smooth paste, and set it aside to cool. When lukewarm, add a gill of lively yeast
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