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Self-Working Yeast
From Temperance cook book, 1887
Serves 6
This yeast will remain sweet for a length of time and is excellent.
Presented as published in 1887. 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
210Calories
3 gProtein
51 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories210 kcal
Protein3.4 g
Carbohydrates51 g
Fiber1 g
Sugars37 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1647 mg
Potassium468 mg
Calcium211 mg
Iron3.7 mg
Magnesium31 mg
Phosphorus53 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate43 mcg
Choline1.3 mg
Caffeine0 mg
Water634 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 63. The excerpt below is the record exactly as published.
two handfuls of good hops, which tie in a bag and boil in one gallon of soft water for an hour or more. Allow it to cool and with it make a batter of three coffeecups of flour, beat- ing until perfectly smooth, and gradually adding half a pound of brown sugar, one tablespoonful of ginger, and one handful of salt
Cook this with the app: pantry check, scaling, and the assistant.