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Liquid Yeast
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Use old potatoes for better results. Avoid iron or tin utensils.
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
682Calories
18 gProtein
149 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein18 g
Carbohydrates149 g
Fiber4.8 g
Sugars14 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2381 mg
Potassium1135 mg
Calcium76 mg
Iron8.9 mg
Magnesium91 mg
Phosphorus264 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate235 mcg
Choline28 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 35. The excerpt below is the record exactly as published.
liquid yeast is made with flour, salt, and boiling hop water. To this msiny add potatoes and a little sugar, and some add ginger
Cook this with the app: pantry check, scaling, and the assistant.