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Hard Yeast
From Temperance cook book, 1887
Serves 10
Home-brewed yeast is preferred for this recipe.
Presented as published in 1887. 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
388Calories
48 gProtein
49 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories388 kcal
Protein48 g
Carbohydrates49 g
Fiber32 g
Sugars0 g
Total Fat9.1 g
Saturated Fat1.2 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium761 mg
Potassium1139 mg
Calcium36 mg
Iron2.6 mg
Magnesium64 mg
Phosphorus760 mg
Zinc9.5 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B61.8 mg
Vitamin B120.1 mcg
Thiamin (B1)13 mg
Riboflavin (B2)4.8 mg
Niacin (B3)48 mg
Folate2790 mcg
Choline38 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 63. The excerpt below is the record exactly as published.
HARD YEAST. This is better than hard yeast made with Indian. Take two quarts of best home-brewed yeast, and a tablespoonful of salt, and mix in wheat flour
Cook this with the app: pantry check, scaling, and the assistant.