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Splendid Yeast
From The new Kentucky home cook book, 1884
Serves 5
Mrs. C. E. Tabb
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
427Calories
10 gProtein
94 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein10 g
Carbohydrates94 g
Fiber7.9 g
Sugars6.6 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1842 mg
Potassium977 mg
Calcium328 mg
Iron28 mg
Magnesium64 mg
Phosphorus161 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.2 mg
Folate138 mcg
Choline28 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 68. The excerpt below is the record exactly as published.
SPLENDID YEAST. Put five or six good-sized potatoes with a handful of hops tied in a thin bag into a half gallon of boiling water. Boil all together until the potatoes are done, then remove the The New Kentucky Home Cook Book. 135 sack of hops, squeezing well. Pour the water off the pota- toes, and place where it will keep hot. Mash very fine and smooth, add half a tea-cupful of salt and one tea-cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.