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Salt Hop Yeast
From Twentieth century home cook book, 1905
Serves 10
Adjust yeast quantity based on season.
Presented as published in 1905. 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
218Calories
8 gProtein
47 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein8.5 g
Carbohydrates47 g
Fiber6.5 g
Sugars21 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11229 mg
Potassium655 mg
Calcium37 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus163 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.3 mg
Folate367 mcg
Choline19 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 6. The excerpt below is the record exactly as published.
Salt Hop Yeast. — Put a gallon of cold water on the fire; let it come to a boil, and then put into it eight good potatoes and boil until well done, when they must be mashed fine, together with one teacupful of salt and one of white sugar. Directly after taking out the potatoes, put a handful of hops into the water, and let it boil while you are preparing the potatoes. Mix these with the hop-water, which must be boiling hot when added, and unstrained. When nearly cold, add one cup of lively 3''eas
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