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Perpetual Yeast (Mrs. W. H. Sexton)
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
This yeast may be kept going for years by filling up the can each time several hours before using.
Presented as published in 1907. 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
48Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein0 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium0.3 mg
Calcium13 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 60. The excerpt below is the record exactly as published.
PERPETUAL YEAST. Mrs. W. H. Sexton. Dissolve a cake of compressed or other good yeast in a quarter of a cup of lukewarm potato water. Also fill a quart glass can half full of - lukewarm potato water. Add a half cup of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.