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Potato Yeast
From Temperance cook book, 1887
Serves 40
One cupful will make six good loaves.
Presented as published in 1887. 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
48Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein2.2 g
Carbohydrates10 g
Fiber1.7 g
Sugars5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium226 mg
Potassium149 mg
Calcium21 mg
Iron1.5 mg
Magnesium9.2 mg
Phosphorus37 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A2.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate91 mcg
Choline1.2 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 63. The excerpt below is the record exactly as published.
POTATO YEAST. Boil one cupful hops in a sack in two quarts water for fifteen minutes, remove sack with hops, add five good sized Irish pota- toes, peeled and grated raw, one cupful of white sugar, one table- spoonful salt, and one of ginger; stir occasionally, and cook from five to ten minutes, and it will boil up thick like starch; turn in- to a jar, and when just tepid in summer, or quite warm in winter, add one-half pint good yeast
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