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Potato Yeast
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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
92Calories
3 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein2.6 g
Carbohydrates21 g
Fiber2.3 g
Sugars3.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium887 mg
Potassium548 mg
Calcium58 mg
Iron1.8 mg
Magnesium27 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A9.2 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate23 mcg
Choline11 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 6. The excerpt below is the record exactly as published.
Potato Yeast — Take five or six potatoes; grate fine. Then add two table- spoonfuls of sugar and one of salt. Take one quart of water and a handful of hops
Cook this with the app: pantry check, scaling, and the assistant.