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Liquid Yeast
From The Institute cook book, 1913
Serves 8
If kept longer, pour into a sterilized jar and store in a dark, cool place.
Presented as published in 1913. 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
116Calories
3 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein2.8 g
Carbohydrates27 g
Fiber2.4 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium301 mg
Potassium350 mg
Calcium14 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate84 mcg
Choline10 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 198. The excerpt below is the record exactly as published.
LIQUID YEAST (Economical because of high price of yeast) 4 medium sized potatoes 1 cake dry yeast, softened in 14 1 quart hot water cup of warm water, or 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.