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Home-Made Yeast
From The Pattern cook-book, 1890
Serves 1
Yeast made with potatoes is particularly effective for fermentation.
Presented as published in 1890. 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
484Calories
60 gProtein
61 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein60 g
Carbohydrates61 g
Fiber40 g
Sugars0 g
Total Fat11 g
Saturated Fat1.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium85 mg
Potassium1423 mg
Calcium92 mg
Iron3.2 mg
Magnesium90 mg
Phosphorus949 mg
Zinc12 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B62.2 mg
Vitamin B120.1 mcg
Thiamin (B1)16 mg
Riboflavin (B2)6 mg
Niacin (B3)60 mg
Folate3488 mcg
Choline48 mg
Caffeine0 mg
Water481 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 147. The excerpt below is the record exactly as published.
home-made yeast. There are many varieties of home-made yeast, all of which require some form of yeast for starting. Who made the first yeast, and how can a young housekeeper 336 THE PATTERN COOK-BOOK. : start her own when at a distance from stores or neigh- bors so that she can neither buy nor borrow, are ques- tions often asked. The answer to the latter question is, simply make a thin batter of flour and water, and let it stand in a warm place until it ferments and is full of bub- bles. A pint of this "ferment" is equal to a cupful of old yeast
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