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Hop Yeast, No. 2
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
- 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
Method
Combine grated potato with boiling hop water, sugar, and salt.
When cool, add yeast.
This yeast can make four good-sized loaves of bread.
Nutrition per serving
78Calories
3 gProtein
17 gCarbs
1 gFat
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
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