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Catnip Yeast
From The new practical housekeeping, 1890
Serves 8
This yeast will raise cakes and bread quicker than hop yeast.
Presented as published in 1890. 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
159Calories
10 gProtein
31 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein9.8 g
Carbohydrates31 g
Fiber7.4 g
Sugars4 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium311 mg
Potassium658 mg
Calcium23 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus183 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate453 mcg
Choline20 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 37. The excerpt below is the record exactly as published.
Catnip Yeast — Pare and boil six medium sized potatoes ; tie in a clean white cloth one handful catnip (fresh or dry) and boil with potatoes ; when they are thoroughly cooked take out catnip, mash potatoes with a fork, and if not smooth put through a colan- der or seive ; add a half teaspoon ginger, handful sugar, teaspoon salt, and water in which potatoes were cooked to make about two quarts, cool to blood heat, add half-pint yeast
Cook this with the app: pantry check, scaling, and the assistant.