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Hop Yeast, No. 2

Name: Hop Yeast, No. 2
Yield: 32 servings
Ingredients: one and one-half pounds of grated raw potato; one quart of boiling water; one teacup of white sugar; one-half teacup of salt; about half a pint of good yeast

From Twentieth century home cook book, 1905

Serves 32

Presented as published in 1905. 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

78Calories

3 gProtein

17 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories78 kcal

Protein2.8 g

Carbohydrates17 g

Fiber2 g

Sugars6.5 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium1821 mg

Potassium143 mg

Calcium24 mg

Iron2.3 mg

Magnesium9.2 mg

Phosphorus46 mg

Zinc0.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate120 mcg

Choline4.8 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 32 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 5. The excerpt below is the record exactly as published.

Hop Yeast, No. 2. — One and one-half pounds of grated raw potato, one quart of boiling water in which a handful of hops have been boiled, one teacup of white sugar, one-half teacup of salt

Cook this with the app: pantry check, scaling, and the assistant.