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Grandma's Hop Yeast
From The household (of the Detroit free press), 1886
Serves 8
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
626Calories
24 gProtein
130 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein24 g
Carbohydrates130 g
Fiber6.9 g
Sugars13 g
Total Fat3.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7027 mg
Potassium888 mg
Calcium132 mg
Iron10 mg
Magnesium67 mg
Phosphorus314 mg
Zinc3.1 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate662 mcg
Choline13 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 8 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.
GRANDMA'S HOP YEAST. Put two handfuls of hops in a sack and then put in a kettle with two quarts of water ; let them boil ten minutes ; peel and steam three or four good sized potatoes ; put two quarts of flour in a pan ; pour the boiling hot water on the flour ; mash the potatoes and stir them into the mixture while hot ; when the whole becomes milk- warm, add one- half teacup of sugar, same amount of salt and one coffee cup of baker's yeast
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