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Irish Potato Liquid Yeast
From How we cook in Tennessee .., 1906
Serves 1
Use one teacup of the liquid for making rolls.
Presented as published in 1906. 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
496Calories
17 gProtein
108 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein17 g
Carbohydrates108 g
Fiber12 g
Sugars28 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7025 mg
Potassium1399 mg
Calcium30 mg
Iron2.4 mg
Magnesium84 mg
Phosphorus308 mg
Zinc3 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.7 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate640 mcg
Choline49 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 65. The excerpt below is the record exactly as published.
Irish Potato Liquid Yeast— Into two boiled Irish potatoes, well mashed, smooth two tablespoons flour, one tablespoon salt, two tablespoons sugar, one yeast cake
Cook this with the app: pantry check, scaling, and the assistant.