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Raw Potato Yeast
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
This is the quickest and easiest way of making yeast, and it keeps well for two weeks.
Presented as published in 1884. 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
537Calories
23 gProtein
110 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories537 kcal
Protein23 g
Carbohydrates110 g
Fiber15 g
Sugars26 g
Total Fat4.4 g
Saturated Fat0.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium2313 mg
Potassium920 mg
Calcium180 mg
Iron19 mg
Magnesium64 mg
Phosphorus352 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)21 mg
Folate978 mcg
Choline32 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 42. The excerpt below is the record exactly as published.
Raw Potato Yeast. 3^ cup flour. cup sugar. 1 tablespoonful salt. 3 raw potatoes. 1 to 2 quarts boiling water. 1 cup yeast
Cook this with the app: pantry check, scaling, and the assistant.