Raisin Yeast
From Hilda's diary of a Cape housekeeper, 1902
Start making fresh yeast by adding the same quantity of raisins without washing the bottle.
Presented as published in 1902. 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
331Calories
3 gProtein
88 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein3.1 g
Carbohydrates88 g
Fiber4.3 g
Sugars74 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium43 mg
Potassium704 mg
Calcium150 mg
Iron1.7 mg
Magnesium52 mg
Phosphorus93 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate4.7 mcg
Choline11 mg
Caffeine0 mg
Water922 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 16. The excerpt below is the record exactly as published.
RAISIN YEAST. POULTRY Jan. be baked while the dinner is cooking, which is, of course, a great saving. Raisin Yeast is used in the eastern part of Cape Colony. Crush in a mortar half a cupful of raisins, and put in a 2 lb. fruit bottle, with i tablespoonful of sugar ; fill the bottle to within two inches from the top with tepid water
Cook this with the app: pantry check, scaling, and the assistant.