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Potato Yeast
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
567Calories
20 gProtein
127 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein20 g
Carbohydrates127 g
Fiber20 g
Sugars42 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1176 mg
Potassium2060 mg
Calcium217 mg
Iron30 mg
Magnesium152 mg
Phosphorus368 mg
Zinc3.6 mg
Copper4.1 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate481 mcg
Choline6 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from Recipes for the million (1891), page 235. The excerpt below is the record exactly as published.
some nice mealy potatoes, beat them tc a mash, and mix them with hot water till of the consistence of paste. To each pound of the vegetable add two ounces of treacle ; stir together and let it stand till it is only just warm, then add two tablespoonfuls of yeast
Cook this with the app: pantry check, scaling, and the assistant.