Hop Yeast
From Home dissertations, 1891
After the first time, some of the yeast can be saved to raise the next batch.
Presented as published in 1891. 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
973Calories
32 gProtein
214 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories973 kcal
Protein32 g
Carbohydrates214 g
Fiber27 g
Sugars33 g
Total Fat3.4 g
Saturated Fat0.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium21125 mg
Potassium4181 mg
Calcium192 mg
Iron9.5 mg
Magnesium251 mg
Phosphorus719 mg
Zinc5.2 mg
Copper1.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C178 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)22 mg
Folate827 mcg
Choline120 mg
Caffeine0 mg
Water2614 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 126. The excerpt below is the record exactly as published.
HOP YEAST. This yeast will keep a long time. Six potatoes, double handful hops, three tablespoons flour, three tablespoons salt, three tablespoons yeast, two tablespoons sugar, one table- spoon ginger. Tie the hops in a coarse muslin bag, boil in two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.