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Dry Yeast
From The household (of the Detroit free press), 1886
Serves 6
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
630Calories
18 gProtein
133 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein18 g
Carbohydrates133 g
Fiber5.9 g
Sugars7 g
Total Fat3.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium545 mg
Potassium300 mg
Calcium171 mg
Iron21 mg
Magnesium50 mg
Phosphorus203 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A2.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate401 mcg
Choline11 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 331. The excerpt below is the record exactly as published.
DRY YEAST. Take a large handful of hops, tie up in a cloth and place in a crock or bright stew pan ; pour one and one-half quarts boiling water over them and steep fifteen minutes ; remove from fire, squeeze the water from the hops and lay them aside ; put one quart flour, one tablespoonful of gin- ger and three of sugar into the hot water, which should be hot enough to thoroughly scald the flour; when cool add a couple of cakes of good dry yeast; then stir the mixture frequently; every time it rises, stir it down again; let it stand over night; the next morning stir as before; when it is all a light foam, stir thick with corn meal
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Cook this with the app: pantry check, scaling, and the assistant.