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Potato Yeast
From The national course in home economics, 1917
Serves 2
M. E. K.
Presented as published in 1917. 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
657Calories
12 gProtein
152 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories657 kcal
Protein12 g
Carbohydrates152 g
Fiber7.3 g
Sugars52 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium4051 mg
Potassium1064 mg
Calcium187 mg
Iron20 mg
Magnesium75 mg
Phosphorus195 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.4 mg
Folate148 mcg
Choline33 mg
Caffeine0 mg
Water373 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 103. The excerpt below is the record exactly as published.
POTATO YEAST. Peel and wash three large potatoes throwing them into cold water. Put one-half of a teacupful of flour into a bowl with an equal amount of sugar and a tablespoonful of salt; over these grate the potatoes quickly and stir the whole well with a wooden spoon. Pour a pint of boiling water
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