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Excellent Yeast
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Keep near a fire while making and shake before use. It keeps for two months.
Presented as published in 1901. 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
308Calories
9 gProtein
68 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories308 kcal
Protein8.6 g
Carbohydrates68 g
Fiber2.5 g
Sugars11 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5625 mg
Potassium739 mg
Calcium121 mg
Iron5.5 mg
Magnesium46 mg
Phosphorus131 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate109 mcg
Choline11 mg
Caffeine0 mg
Water455 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 43. The excerpt below is the record exactly as published.
Excellent Yeast. — Boil two ounces of the best hops in four quarts of water for half an hour ; then strain and let stand until lukewarm. Put it in an earthen bowl, add half a cupful each of salt and brown sugar, and a quart of flour; mix all well together, and let it stand forty-eight hours. Now add six medium sized potatoes
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