vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hop Yeast
From The Pattern cook-book, 1890
Serves 3
The above measurements will not make a large quantity.
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
588Calories
30 gProtein
122 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein30 g
Carbohydrates122 g
Fiber22 g
Sugars67 g
Total Fat5.2 g
Saturated Fat0.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2756 mg
Potassium1653 mg
Calcium233 mg
Iron14 mg
Magnesium93 mg
Phosphorus496 mg
Zinc6.2 mg
Copper1.7 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A30 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)6.5 mg
Riboflavin (B2)2.4 mg
Niacin (B3)26 mg
Folate1400 mcg
Choline19 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 149. The excerpt below is the record exactly as published.
HOP YEAST. One pint of sliced raw jiotatoes. One-half pint of hops. BREAD. 341 One quart of water. One tea-spoonful of ginger. ( One yeast cake, or j (Jne cupful of yeast. One table-spoonful of salt. One tea-cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.