Kelets

Name: Kelets
Ingredients: 1 pint of cold Water; ½ pint of boiling Water; ¼ oz. of Salt; ¼ oz. of fresh Brewer’s Yeast; 1 lb. of finest Flour

From Buckmaster's cookery, 1887

German yeast can be used, but results may vary.

Presented as published in 1887. 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

1858Calories

56 gProtein

391 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1858 kcal

Protein56 g

Carbohydrates391 g

Fiber4.5 g

Sugars0.2 g

Total Fat8.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium3319 mg

Potassium749 mg

Calcium256 mg

Iron42 mg

Magnesium144 mg

Phosphorus568 mg

Zinc4.1 mg

Copper0.8 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)5.4 mg

Riboflavin (B2)2.6 mg

Niacin (B3)37 mg

Folate955 mcg

Choline8.4 mg

Caffeine0 mg

Water710 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 79. The excerpt below is the record exactly as published.

KELETS. Ingt edients. I pint of cold Water. § pint of boiling Water. oz. of Salt. \ oz. of fresh Brewer’s Yeast.

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