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Kailroad Yeast

Name: Kailroad Yeast
Yield: 10 servings
Ingredients: two cakes of yeast; a quart of warm water; twelve or fourteen good sized potatoes; one-half teacupful of salt; one-half teacup of sugar; one quart of cold water; one of hot

From The century cook book, 1894

Serves 10

Presented as published in 1894. 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

194Calories

6 gProtein

44 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories194 kcal

Protein5.7 g

Carbohydrates44 g

Fiber5.1 g

Sugars12 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium5623 mg

Potassium815 mg

Calcium35 mg

Iron1.6 mg

Magnesium47 mg

Phosphorus134 mg

Zinc1 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3.6 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.9 mg

Folate144 mcg

Choline23 mg

Caffeine0 mg

Water426 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 65. The excerpt below is the record exactly as published.

Kailroad Yeast. Dissolve two cakes of yeast in a quart of warm water and let it raise. Boil twelve or four- teen good sized potatoes, mash and mix in one-half teacupful of salt, one-half teacup of sugar; add one quart of cold water, and one of hot

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