vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Yeast
From Cassell's dictionary of cookery, 1892
Serves 1
Use twice as much of this yeast as beer yeast for bread.
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
675Calories
21 gProtein
155 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories675 kcal
Protein21 g
Carbohydrates155 g
Fiber20 g
Sugars69 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1184 mg
Potassium2097 mg
Calcium241 mg
Iron30 mg
Magnesium154 mg
Phosphorus369 mg
Zinc3.6 mg
Copper4.1 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate482 mcg
Choline6.6 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1331. The excerpt below is the record exactly as published.
Potato Yeast. — Boil some good mealy- potatoes until they are quite soft. Peel and weigh them, and while they are hot mash them till thejr are smooth. IMix them quickly with as much boilin g water as will make the mash of the consistency of good beer yeast. Rub the puree throuj^h a sieve, and add for every poimd of potatoes either two ounces of treacle or an ounce of brown sugar or honey. Boil the mixture untid it is as thick as batter, and stir into it whilst it is warm two large spoon- fuls of yeast
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.