vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Liquid Yeast
From The new Kentucky home cook book, 1884
Serves 10
Miss Phoebe Wood
Presented as published in 1884. 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
93Calories
3 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein3.2 g
Carbohydrates21 g
Fiber2.5 g
Sugars2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium984 mg
Potassium520 mg
Calcium53 mg
Iron1.7 mg
Magnesium27 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A7.3 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate54 mcg
Choline11 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 68. The excerpt below is the record exactly as published.
LIQUID YEAST. Boil six potatoes until done; boil one handful of hops in a half gallon of water; mash the potatoes, add a handful of salt, half a tea-cupful of brown sugar, and a dessert- spoonful of flour. Strain the hop water into this; let it set till cool; pour in half a tea-cupful of old yeast
Cook this with the app: pantry check, scaling, and the assistant.