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Hop Yeast
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
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
451Calories
10 gProtein
99 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein9.5 g
Carbohydrates99 g
Fiber3.5 g
Sugars17 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium3050 mg
Potassium143 mg
Calcium211 mg
Iron24 mg
Magnesium30 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.1 mg
Folate152 mcg
Choline8.2 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 43. The excerpt below is the record exactly as published.
Hop Yeast. Steep half a cup of loose hops in one quart of boiling water.) in a granite kettle, five minutes. Mix one cup of flour.) one fourth of a cup of sugar., and one tahlespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.