vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dry Yeast
From The new Kentucky home cook book, 1884
Serves 3
Miss Phoebe Wood
Presented as published in 1884. 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
790Calories
32 gProtein
161 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories790 kcal
Protein32 g
Carbohydrates161 g
Fiber9.8 g
Sugars0.8 g
Total Fat4.8 g
Saturated Fat0.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium29 mg
Potassium1286 mg
Calcium164 mg
Iron13 mg
Magnesium92 mg
Phosphorus434 mg
Zinc4.2 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)23 mg
Folate890 mcg
Choline20 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 67. The excerpt below is the record exactly as published.
DRY YEAST. Make of one good-sized handful of hops a strong tea and strain it over one quart of flour. Boil two large potatoes, mash and mix with it, and when cool add three cakes of yeast
Cook this with the app: pantry check, scaling, and the assistant.