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Potato-Ball Yeast
From The new practical housekeeping, 1890
Serves 1
One ball is sufficient for four loaves.
Presented as published in 1890. 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
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein13 g
Carbohydrates120 g
Fiber14 g
Sugars17 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7039 mg
Potassium2627 mg
Calcium79 mg
Iron5.3 mg
Magnesium143 mg
Phosphorus384 mg
Zinc3.1 mg
Copper0.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.9 mg
Folate188 mcg
Choline77 mg
Caffeine0 mg
Water484 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 38. The excerpt below is the record exactly as published.
Potato-Ball Yeast — Boil and mash four or five medium-sized potatoes, or enough to make about a pint, add scant tablespoon each salt, white sugar and when cool a l^lf package compressea yeast
Cook this with the app: pantry check, scaling, and the assistant.