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Potato Ball Yeast
From The household cook book, 1902
Serves 1
Roll one half into a ball for next baking.
Presented as published in 1902. 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
529Calories
23 gProtein
113 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories529 kcal
Protein23 g
Carbohydrates113 g
Fiber22 g
Sugars25 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8136 mg
Potassium2070 mg
Calcium214 mg
Iron28 mg
Magnesium149 mg
Phosphorus402 mg
Zinc4 mg
Copper4.1 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate630 mcg
Choline8 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 204. The excerpt below is the record exactly as published.
POTATO BALL YEAST.— Take a pint of finely mashed boiled potatoes and have it as dry as jDossible; add 2 tablespoons of sugar, and 1 tablespoon of salt. Soak 1 fresh yeast cake
Cook this with the app: pantry check, scaling, and the assistant.