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Potato Yeast
From Buckeye cookery, 1892
Serves 3
Store in a glass or stone jar in a cool place.
Presented as published in 1892. 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
643Calories
16 gProtein
142 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories643 kcal
Protein16 g
Carbohydrates142 g
Fiber6 g
Sugars19 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2705 mg
Potassium1018 mg
Calcium143 mg
Iron17 mg
Magnesium79 mg
Phosphorus227 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate207 mcg
Choline29 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 29. The excerpt below is the record exactly as published.
Four good-sized potatoes peeled, boiled and mashed, four table- ~ spoons white sugar, one of ginger, one of salt, two cups flour; pour - over done a pint, of boiling water, and beat till all the lumps disap- : . After it has cooled, add to it one cup good yeast, and set bay to rise; when risen put in glass or stone jar, cover and set | away in a cool place.—Mrs. George H. Rust, | Potato YEAST. f i Boil one cup hops in a sack in two quarts water for fifteen minutes; remove sack with hops, add immediately after grating (to prevent: their darkening) five good-sized Irish potatoes, peeled and grated Taw, one cup white sugar, one table-spoon salt, and one of ginger
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