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Liquid Yeast with Royal Yeast
From The Toronto Cook Book, 1915
Serves 10
Best results if allowed to stand overnight.
Presented as published in 1915. 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
524Calories
13 gProtein
104 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein13 g
Carbohydrates104 g
Fiber7.2 g
Sugars12 g
Total Fat7.2 g
Saturated Fat2.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol12 mg
Sodium6735 mg
Potassium436 mg
Calcium283 mg
Iron27 mg
Magnesium45 mg
Phosphorus168 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A49 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate265 mcg
Choline26 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 3. The excerpt below is the record exactly as published.
Liquid Yeast with Royal Yeast Use two cups of flour and blend with a little cold water until smooth, then pour over this four quarts of boiling water and stir the flour and water together thoroughly. Add one quart finely mashed potatoes and one half cup of salt, and same quantity of sugar. Let this liquid cool until it is lukewarm, and add two Royal Yeast cakes
Cook this with the app: pantry check, scaling, and the assistant.