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Raw Potato Yeast
From The Pattern cook-book, 1890
Serves 3
Reserve a cupful for the next yeast making.
Presented as published in 1890. 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
622Calories
30 gProtein
123 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein30 g
Carbohydrates123 g
Fiber21 g
Sugars18 g
Total Fat5.8 g
Saturated Fat0.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium3086 mg
Potassium1262 mg
Calcium240 mg
Iron24 mg
Magnesium86 mg
Phosphorus485 mg
Zinc5.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)6.3 mg
Riboflavin (B2)2.6 mg
Niacin (B3)29 mg
Folate1352 mcg
Choline45 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 150. The excerpt below is the record exactly as published.
RAW POTATO YEAST. One-quarter cupful of fiour. One-quarter cupful of sugar. One table-spoonful of salt. Three medium-sized potatoes. One to two quarts of boiling water. ( One cake of compressed yeast, or ( One cupful of liquid yeast
Cook this with the app: pantry check, scaling, and the assistant.