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Common Yeast of Ferment
From Cooking for profit, 1886
Serves 14
Yeast should be kept cold.
Presented as published in 1886. 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
686Calories
40 gProtein
131 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein40 g
Carbohydrates131 g
Fiber24 g
Sugars10 g
Total Fat6.4 g
Saturated Fat0.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium51 mg
Potassium1827 mg
Calcium64 mg
Iron7.2 mg
Magnesium113 mg
Phosphorus647 mg
Zinc6.6 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.4 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)8.3 mg
Riboflavin (B2)3.1 mg
Niacin (B3)34 mg
Folate1724 mcg
Choline53 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 83. The excerpt below is the record exactly as published.
Common Yeast op Ferment. Stock yeast is not used to make bread with but to start ferment or common yeast such as the bakers sell in most towns. Take about 24 potatoes, 2 pounds of flour. 4 ounces sugar. 1 quart stock yeast
Cook this with the app: pantry check, scaling, and the assistant.