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Bottled Yeast
From The national course in home economics, 1917
Serves 2
Mrs. D. R. Parsons
Presented as published in 1917. 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
685Calories
18 gProtein
153 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories685 kcal
Protein18 g
Carbohydrates153 g
Fiber9.5 g
Sugars16 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3529 mg
Potassium2037 mg
Calcium72 mg
Iron8.1 mg
Magnesium126 mg
Phosphorus342 mg
Zinc1.9 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate193 mcg
Choline56 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 102. The excerpt below is the record exactly as published.
BOTTLED YEAST TO KEEP THRO^ QH WARM WEATHER. Six medium potatoes grated, add twenty tablespoonfuls of flour, two tablespoonfuls of sugar, one tablespoonful of salt, one tablespoonful of ginger
Cook this with the app: pantry check, scaling, and the assistant.