Potato Yeast
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
288Calories
8 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein7.9 g
Carbohydrates65 g
Fiber6.3 g
Sugars2.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium28073 mg
Potassium1321 mg
Calcium113 mg
Iron3.5 mg
Magnesium93 mg
Phosphorus188 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate70 mcg
Choline36 mg
Caffeine0 mg
Water2130 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 33. The excerpt below is the record exactly as published.
POTATO; YEAST. MRS. WOODWARD. Two large potatoes, two tablespoons flour, four of salt, two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.