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Hannah's Yeast

Name: Hannah's Yeast
Yield: 4 servings
Ingredients: One teacupful of salt; one of sugar (white or fair brown); two cupfuls of flour; two of meal; eight large Irish potatoes; one large handful of hops

From Virginia Cookery-book, 1884

Serves 4

This yeast will keep well in a cool place.

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

502Calories

17 gProtein

109 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories502 kcal

Protein17 g

Carbohydrates109 g

Fiber11 g

Sugars6.2 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium3182 mg

Potassium1603 mg

Calcium233 mg

Iron24 mg

Magnesium115 mg

Phosphorus258 mg

Zinc2.3 mg

Copper2.8 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A18 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.2 mg

Folate147 mcg

Choline0 mg

Caffeine0 mg

Water240 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 7. The excerpt below is the record exactly as published.

Hannah's Yeast. One teacupful of salt, one of sugar (white or fair brown), two cupfuls of flour, two of meal, eight large Irish potatoes, one large handful of hops

Cook this with the app: pantry check, scaling, and the assistant.