Potato Yeast
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
2170Calories
58 gProtein
481 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2170 kcal
Protein58 g
Carbohydrates481 g
Fiber32 g
Sugars37 g
Total Fat5.1 g
Saturated Fat0.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium14104 mg
Potassium6719 mg
Calcium284 mg
Iron26 mg
Magnesium422 mg
Phosphorus1126 mg
Zinc6.3 mg
Copper2.1 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C296 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K30 mcg
Vitamin B64.6 mg
Vitamin B120 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)33 mg
Folate626 mcg
Choline182 mg
Caffeine0 mg
Water1686 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 3. The excerpt below is the record exactly as published.
Potato Yeast. Take ten potatoes from the dinner pot; wet a pint of flour with a pint of the potato water. Two table- spoons each of white sugar and salt. A yeast cake dissolved
Cook this with the app: pantry check, scaling, and the assistant.