Dried Yeast
From Sea Cookery, 1911
Roll out the dough until only a quarter of an inch thick.
Presented as published in 1911. 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
2930Calories
69 gProtein
639 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories2930 kcal
Protein69 g
Carbohydrates639 g
Fiber10 g
Sugars0.6 g
Total Fat13 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1382 mg
Potassium1480 mg
Calcium640 mg
Iron58 mg
Magnesium218 mg
Phosphorus818 mg
Zinc8.8 mg
Copper1.4 mg
Manganese6.4 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A42 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)32 mg
Folate634 mcg
Choline15 mg
Caffeine0 mg
Water556 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 23. The excerpt below is the record exactly as published.
dried yeast for himself and keep it in readiness to start a fresh lot. Either of the following ways of drying are reliable. 34 First way. One pound of either rice flour, pea meal, or Indian meal, half pound flour, half ounce of dried hops, half ounce of malt, one and a quarter pints of boiling water, a little good yeast
Cook this with the app: pantry check, scaling, and the assistant.