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Hop-and-Potato Yeast
From Miss Parloa's kitchen companion, 1887
Serves 7
This yeast will keep for two months.
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
492Calories
19 gProtein
102 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories492 kcal
Protein19 g
Carbohydrates102 g
Fiber13 g
Sugars5 g
Total Fat3.9 g
Saturated Fat0.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium2943 mg
Potassium1066 mg
Calcium341 mg
Iron30 mg
Magnesium71 mg
Phosphorus285 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate639 mcg
Choline33 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 413. The excerpt below is the record exactly as published.
Hop-and-Potato Yeast. With the following-named materials three quarts of yeast may be made. In a small family one-third of this quantity will be enough to make at one time, as it is best not to use the yeast when it is very old. Use six large potatoes, three quarts of boiling water, one cupful of hops, measured lightly, two table-spoonfuls of salt, two of sugar, and one cupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.