Boiled Potato Yeast No 2

Name: Boiled Potato Yeast No 2
Ingredients: one teacup of very smoothly mashed, mealy potato; three teaspoonfuls of white sugar; one teaspoonful of salt; one cup of lively yeast; one cake of Yeast Foam

From Every-day dishes and every-day work, 1897

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

707Calories

64 gProtein

111 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories707 kcal

Protein64 g

Carbohydrates111 g

Fiber43 g

Sugars16 g

Total Fat13 g

Saturated Fat2.1 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat0.2 g

Cholesterol4.2 mg

Sodium3043 mg

Potassium2046 mg

Calcium97 mg

Iron3.8 mg

Magnesium118 mg

Phosphorus1046 mg

Zinc12 mg

Copper1 mg

Manganese0.7 mg

Vitamin D0.4 mcg

Vitamin C13 mg

Vitamin A15 mcg

Vitamin E0 mg

Vitamin K4.4 mcg

Vitamin B62.7 mg

Vitamin B120.3 mcg

Thiamin (B1)17 mg

Riboflavin (B2)6 mg

Niacin (B3)62 mg

Folate3505 mcg

Choline76 mg

Caffeine0 mg

Water172 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 No 2. — To one teacup of very smoothly mashed, mealy potato, add three teaspoonfuls of white sugar, one teaspoonful of salt, and one cup of lively yeast, or one cake of Yeast Foam

Cook this with the app: pantry check, scaling, and the assistant.