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Hop Yeast
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 124. The excerpt below is the record exactly as published.
HOP YEAST. Steep half a cupful loose hops in one quart boiling water, in a granite kettle, for five minutes. Mix one cupful of flour, one-fourth of a cupful of sugar and one tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.