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Potato Yeast
From The farm cook & rule book, 1923
Serves 3
This will keep for 2 weeks.
Presented as published in 1923. 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
479Calories
12 gProtein
106 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein12 g
Carbohydrates106 g
Fiber9.9 g
Sugars19 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium2288 mg
Potassium1015 mg
Calcium230 mg
Iron23 mg
Magnesium70 mg
Phosphorus211 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate310 mcg
Choline35 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 7. The excerpt below is the record exactly as published.
Potato Yeast 4 medium-sized potatoes 4 tablespoonfuls sugar 4 cupfuls boiling water 2 teaspoonfuls salt 1 cake dry yeast
Cook this with the app: pantry check, scaling, and the assistant.