Liquid Yeast
From Camp cookery (Milam, for Boy Scouts), 1918
This will keep about 2 weeks.
Presented as published in 1918. 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
878Calories
13 gProtein
211 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories878 kcal
Protein13 g
Carbohydrates211 g
Fiber13 g
Sugars105 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2399 mg
Potassium2573 mg
Calcium104 mg
Iron5.4 mg
Magnesium150 mg
Phosphorus350 mg
Zinc1.9 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.9 mg
Folate103 mcg
Choline73 mg
Caffeine0 mg
Water1421 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 16. The excerpt below is the record exactly as published.
Liquid Yeast 4 medium sized potatoes (pared) 1 qt. water Y2 cup sugar 1 cake dry yeast 1 teaspoon salt 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.