vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Potato Yeast
From The complete cook book, 1900
Serves 3
Bread made with this yeast will not sour even in hot weather.
Presented as published in 1900. 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
424Calories
6 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein6.5 g
Carbohydrates101 g
Fiber3.2 g
Sugars51 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9352 mg
Potassium686 mg
Calcium40 mg
Iron3.1 mg
Magnesium46 mg
Phosphorus119 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate73 mcg
Choline18 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 90. The excerpt below is the record exactly as published.
BOILED POTATO YEAST. Three large, old potatoes, pared, soaked, and boiled until broken in small pieces ; half a cup of loose hops boiled in one quart of water. Drain and mash the pote- toes; add the hop water and enough more hot water to make two quarts. Strain, rubbing all the potato through, and put it on to boil. When boiling, add three-fourths of a cup of flour, which has been wet to a smooth paste in cold water, and three-quarters of a cup of sugar. Boil five minutes, stirring well ; let it cool ; add three-fourths of a cup of yeast ; and, when well risen, add one-fourth of a cup of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.