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Potato Yeast

Name: Potato Yeast
Yield: 1 servings
Ingredients: each lb. of potatoes; 2 ozs. of treacle; Mix hot water to make them as thin as pudding batter; two tablespoonfuls of yeast

From Consult me, 1902

Serves 1

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

562Calories

17 gProtein

129 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories562 kcal

Protein17 g

Carbohydrates129 g

Fiber15 g

Sugars45 g

Total Fat1.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium70 mg

Potassium2142 mg

Calcium68 mg

Iron6.1 mg

Magnesium120 mg

Phosphorus382 mg

Zinc2.9 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K9.1 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate504 mcg

Choline61 mg

Caffeine0 mg

Water400 g

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 401. The excerpt below is the record exactly as published.

POTATO YEAST.— Boil, and skin, and mash mealy potatoes. Mix hot water to make them as thin as pud- ding batter. Add to each lb. of potatoes 2 ozs. of treacle. When just warm, stir In for every lb. of potatoes two table- spoonfuls of yea

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