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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
Method
Nutrition per serving
257Calories
5 gProtein
60 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories257 kcal
Protein4.7 g
Carbohydrates60 g
Fiber2 g
Sugars38 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14008 mg
Potassium186 mg
Calcium19 mg
Iron2.3 mg
Magnesium17 mg
Phosphorus109 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate234 mcg
Choline8 mg
Caffeine0 mg
Water45 g
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
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