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Hop and Raw Potato Yeast
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Shake well before using.
Presented as published in 1907. 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
609Calories
15 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories609 kcal
Protein15 g
Carbohydrates143 g
Fiber16 g
Sugars67 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium19678 mg
Potassium2139 mg
Calcium309 mg
Iron28 mg
Magnesium139 mg
Phosphorus310 mg
Zinc4.2 mg
Copper3.6 mg
Manganese5.6 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.4 mg
Folate194 mcg
Choline6.1 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 6. The excerpt below is the record exactly as published.
Hop and Raw Potato Yeast Boil a handful of hops in 1 qt water, then strain, pour the liquid in a jar and add to it 1 cup sugar, Vz cup salt, 1 level tablesp ginger and 8 medium sized raw potatoes, grated. Mix well, and when lukewarm, add 2 cakes compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.