Potato Yeast
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
1187Calories
50 gProtein
246 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories1187 kcal
Protein50 g
Carbohydrates246 g
Fiber32 g
Sugars54 g
Total Fat8.3 g
Saturated Fat1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium613 mg
Potassium2774 mg
Calcium247 mg
Iron25 mg
Magnesium177 mg
Phosphorus832 mg
Zinc8 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.3 mcg
Vitamin B62.6 mg
Vitamin B120.1 mcg
Thiamin (B1)9.5 mg
Riboflavin (B2)3.7 mg
Niacin (B3)43 mg
Folate1976 mcg
Choline84 mg
Caffeine0 mg
Water795 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 8. The excerpt below is the record exactly as published.
POTATO YEAST. Three potatoes ; boil and mash them in the morning ; add one-quarter cup sugar, one-half cup flour, a little salt ; after stirring well, pour over one-half pint boiling water ; stir and add one-half pint cold water ; stir that, and add one-half cup yeast
Cook this with the app: pantry check, scaling, and the assistant.