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Bran Yeast

Name: Bran Yeast
Yield: 1 servings
Ingredients: a pint of bran; two quarts of water; a handful of good hops; three or four table-spoonfuls of beer yeast; two of brown sugar or treacle

From Cassell's dictionary of cookery, 1892

Serves 1

Presented as published in 1892. 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

309Calories

24 gProtein

58 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories309 kcal

Protein24 g

Carbohydrates58 g

Fiber15 g

Sugars27 g

Total Fat4.4 g

Saturated Fat0.5 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium108 mg

Potassium1668 mg

Calcium431 mg

Iron9.2 mg

Magnesium78 mg

Phosphorus399 mg

Zinc5.8 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A73 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)5 mg

Riboflavin (B2)2 mg

Niacin (B3)19 mg

Folate1117 mcg

Choline15 mg

Caffeine0 mg

Water1895 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 254. The excerpt below is the record exactly as published.

Bran Yeast. — A good serviceable yeast can be made from a pint of bran boiled in two quarts of water for ten minutes, with a handful of good hops. Strain the liquor, and when lukewarni, add three or four table-spoonfuls of beer yeast, and two of brown sugar or treacle

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