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Poultice of Yeast
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
530Calories
27 gProtein
102 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein27 g
Carbohydrates102 g
Fiber9.5 g
Sugars0 g
Total Fat4.4 g
Saturated Fat0.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium493 mg
Calcium33 mg
Iron7.1 mg
Magnesium50 mg
Phosphorus348 mg
Zinc3.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)22 mg
Folate1011 mcg
Choline11 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 159. The excerpt below is the record exactly as published.
Poultice of Yeast. — j\Iix 5 ounces of yeast with an equal quantity of water, at IOC; with these stir 1 pound of flour
Cook this with the app: pantry check, scaling, and the assistant.