Fermentation of Molasses
From A laboratory manual of foods and cookery, 1916
Observe the vigorous fermentation and the formation of bubbles.
Presented as published in 1916. 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
60Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein0 g
Carbohydrates15 g
Fiber0 g
Sugars15 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium304 mg
Calcium47 mg
Iron1 mg
Magnesium52 mg
Phosphorus6.4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline2.8 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 78. The excerpt below is the record exactly as published.
Fermentation of molasses. Into a common test tube or any glass vial, place a solution made by mixing one spoonful of molasses with ten spoonfuls of water. Rub up a little compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.