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Potato Yeast
From The new practical housekeeping, 1890
Serves 8
Store in glass jars in a cool place.
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
244Calories
10 gProtein
52 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein9.8 g
Carbohydrates52 g
Fiber7.4 g
Sugars26 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7027 mg
Potassium662 mg
Calcium34 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus183 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate453 mcg
Choline20 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 37. The excerpt below is the record exactly as published.
Potato Yeast — Take a small handful of hops, put in a granite kettle with three quarts water and boil till desired strength is ob- tained. Grate six medium-sized potatoes ; into the grated potato put one cup sugar and one-half cup salt. Turn on this mixture the boiling hop water ; stir till it thickens. Set away to cool until just warm, then stir in one cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.