Old School Presbyterian Yeast

Name: Old School Presbyterian Yeast
Ingredients: two good handfuls of good hops; three quarts of water; one quart of flour; one cupful of sugar; a handful of salt; one quart of nicely mashed potatoes

From The housekeeper's companion, 1883

A small teacupful is sufficient for five loaves of bread.

Presented as published in 1883. 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

3581Calories

73 gProtein

710 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories3581 kcal

Protein73 g

Carbohydrates710 g

Fiber17 g

Sugars217 g

Total Fat54 g

Saturated Fat24 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.3 g

Omega-30.8 g

Cholesterol119 mg

Sodium2827 mg

Potassium3224 mg

Calcium494 mg

Iron31 mg

Magnesium291 mg

Phosphorus1100 mg

Zinc6.4 mg

Copper1.1 mg

Manganese4.6 mg

Vitamin D0.9 mcg

Vitamin C0.9 mg

Vitamin A485 mcg

Vitamin E2.7 mg

Vitamin K22 mcg

Vitamin B61.3 mg

Vitamin B122 mcg

Thiamin (B1)5.5 mg

Riboflavin (B2)3 mg

Niacin (B3)43 mg

Folate857 mcg

Choline144 mg

Caffeine0 mg

Water3603 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 128. The excerpt below is the record exactly as published.

Old School Presbyterian Yeast. — Boil two good hand- fuls ot good hops in three quarts of water. Strain. When cool ptir in one quart of flour, one cupful of sugar, and a handful of ?alt. Cover this in a stone jar, and let it stand three days in a. warm place, stirring it occasionally. On the fourth day add one quart of nicely mashed potatoes

Cook this with the app: pantry check, scaling, and the assistant.