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Potato Yeast
From The Ideal cook book, 1899
Serves 1
One pound of potatoes will make nearly a quart of yeast.
Presented as published in 1899. 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
562Calories
17 gProtein
129 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein17 g
Carbohydrates129 g
Fiber15 g
Sugars45 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium70 mg
Potassium2141 mg
Calcium67 mg
Iron6.1 mg
Magnesium120 mg
Phosphorus382 mg
Zinc2.9 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate504 mcg
Choline61 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 78. The excerpt below is the record exactly as published.
Potato Yeast—lIngredients—To every lb. of potatoes 2 oz, of treacle, 2 large spoonfuls of yeast
Cook this with the app: pantry check, scaling, and the assistant.