Raw-Potato Yeast
From True food values and their low costs, 1916
This yeast will keep well for two weeks and is excellent for bread.
Presented as published in 1916. 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
3078Calories
113 gProtein
640 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories3078 kcal
Protein113 g
Carbohydrates640 g
Fiber70 g
Sugars106 g
Total Fat23 g
Saturated Fat3 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.8 g
Cholesterol0 mg
Sodium11402 mg
Potassium4021 mg
Calcium1339 mg
Iron141 mg
Magnesium332 mg
Phosphorus1606 mg
Zinc16 mg
Copper1.4 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K9.6 mcg
Vitamin B64.2 mg
Vitamin B120.1 mcg
Thiamin (B1)21 mg
Riboflavin (B2)9.2 mg
Niacin (B3)105 mg
Folate4267 mcg
Choline151 mg
Caffeine0 mg
Water1913 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 21. The excerpt below is the record exactly as published.
Raw-potato Yeast Ji £Up flour 3 raw potatoes % cup sugar I to 2 quarts boiling water 1 tablespoott salt 1 cup yeast
Cook this with the app: pantry check, scaling, and the assistant.