vegetarianvegandairy-freenut-free
Potato Yeast
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Use equal parts yeast and water for bread.
Presented as published in 1907. 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
- 1 qt hot, unsalted, mashed potatoes
- 1 qt hot, unsalted water
- 3 tablesp flour
- 3 tablesp sugar
- 2 tablesp salt
- 1 cake compressed yeast
Method
Combine mashed potatoes, potato water, and flour paste.
Beat well, then add sugar, salt, and cold water.
When lukewarm, add dissolved yeast and let stand until light.
Nutrition per serving
257Calories
5 gProtein
60 gCarbs
1 gFat
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 5. The excerpt below is the record exactly as published.
Potato Yeast To 1 qt hot, unsalted, mashed potatoes, add 1 qt hot un- salted water in which the potatoes were boiled, and a paste made of 3 tablesp flour and a little cold water. Beat well, and then add 3 tablesp sugar, 2 tablesp salt and 1 pt cold water. When this mixture is lukewarm, add 1 cake compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.