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Dry Yeast
From Buckeye cookery, 1892
Serves 4
A small cake will make enough yeast for five or six loaves.
Presented as published in 1892. 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
522Calories
25 gProtein
105 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein25 g
Carbohydrates105 g
Fiber12 g
Sugars26 g
Total Fat4.2 g
Saturated Fat0.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1791 mg
Potassium1069 mg
Calcium129 mg
Iron7 mg
Magnesium67 mg
Phosphorus377 mg
Zinc4.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)1.8 mg
Niacin (B3)20 mg
Folate1001 mcg
Choline22 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 29. The excerpt below is the record exactly as published.
Dry YEAsT. “Boil two large potatoes and a handful of hops (the latter | in ae bag) in three pints water; when done, take out potatoes, mash well, — add one pint flour, and pour boiling hot water over all; beat well. together, adding one table-spoon salt, one of ginger, and one-half cup sugar; when luke-warm add one cup good yeast
Cook this with the app: pantry check, scaling, and the assistant.