Hop Yeast
From Every-day dishes and every-day work, 1897
Yeast will keep sweet for two weeks.
Presented as published in 1897. 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
1498Calories
59 gProtein
304 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1498 kcal
Protein59 g
Carbohydrates304 g
Fiber30 g
Sugars26 g
Total Fat12 g
Saturated Fat1.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium9188 mg
Potassium1140 mg
Calcium656 mg
Iron72 mg
Magnesium131 mg
Phosphorus743 mg
Zinc7.7 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B61.5 mg
Vitamin B120.1 mcg
Thiamin (B1)11 mg
Riboflavin (B2)4.8 mg
Niacin (B3)54 mg
Folate2200 mcg
Choline48 mg
Caffeine0 mg
Water785 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 20. The excerpt below is the record exactly as published.
hop yeast. FERMENTED BREAD. 39 Hop Yeastt — Put half a cup uf loose hops, or an eighth of an ounce of the pressed hops (put up by the Shakers and sold by druggists), into a granite-ware kettle ; pour over it a quart of boiling water, and simmer about five minutes. Meanwhile stir to a smooth paste in a tin basin or another saucepan, a cup of flour and a little cold water. Line a colander with a thin cloth, and strain the boiling infusion of hops through it onto the flour paste, stirring continually. Boil this thin starch a few min- utes, until it thickens, stirring constantly, that no lumps be formed. Turn it into a large earthen bowl, add a tablespoonful of salt and two of white sugar, and when it has cooled to blood heat, add one-half cup of lively yeast
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