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Potato Yeast
From How we cook in Tennessee .., 1906
Serves 1
Recipe by Mrs. H. R. Lancaster.
Presented as published in 1906. 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
322Calories
14 gProtein
68 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories322 kcal
Protein14 g
Carbohydrates68 g
Fiber9.9 g
Sugars26 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium22 mg
Potassium887 mg
Calcium27 mg
Iron2.2 mg
Magnesium50 mg
Phosphorus253 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate620 mcg
Choline26 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 66. The excerpt below is the record exactly as published.
Potato Yeast. — Boil one large potato ; put in a bowl ; add one tablespoon flour, two of sugar, mash well together and pour in the water potato was boiled in. Let stand to cool ; add one square of Fleishman's yeast
Cook this with the app: pantry check, scaling, and the assistant.