Recipe for Liquid Yeast
From Metropolitan cook book, 1918
Use ½ cup liquid yeast in place of 1 yeast cake.
Presented as published in 1918. 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
607Calories
12 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein12 g
Carbohydrates143 g
Fiber13 g
Sugars43 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4736 mg
Potassium2561 mg
Calcium127 mg
Iron4.9 mg
Magnesium152 mg
Phosphorus342 mg
Zinc1.8 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate90 mcg
Choline73 mg
Caffeine0 mg
Water1657 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 12. The excerpt below is the record exactly as published.
RECIPE FOR LIQUID YEAST Four medium-sized potatoes, pared and boiled in 1 quart water. Mash the potatoes and add 2 teaspoons salt, 3 tablespoons sugar and the water in which the potatoes were boiled. Cool and add I dry yeast cake or 1 compressed yeast cake which has been mixed with I cup lukewarm water.
Cook this with the app: pantry check, scaling, and the assistant.