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Methodist Yeast
From The Cook County cook book, 1912
Serves 4
This method makes good sweet bread.
Presented as published in 1912. 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
454Calories
8 gProtein
80 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein7.9 g
Carbohydrates80 g
Fiber4.4 g
Sugars29 g
Total Fat12 g
Saturated Fat6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol30 mg
Sodium7689 mg
Potassium672 mg
Calcium118 mg
Iron2.5 mg
Magnesium47 mg
Phosphorus174 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K5.5 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate64 mcg
Choline36 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 45. The excerpt below is the record exactly as published.
METHODIST YEAST.— -Put into a nice sized crock 1 cup flour, y2 cup sugar, J4 cup salt, 1 cup lukewarm water, stir all to- gether, then add 1 qt. of mashed potatoes, 2 pts. of lukewarm water
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