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To Preserve Brewers' Yeast
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
48Calories
3 gProtein
3 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein2.5 g
Carbohydrates2.6 g
Fiber1.7 g
Sugars0 g
Total Fat3.6 g
Saturated Fat0.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.3 mg
Potassium60 mg
Calcium1.9 mg
Iron0.2 mg
Magnesium3.4 mg
Phosphorus40 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate146 mcg
Choline2 mg
Caffeine0 mg
Water0.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 235. The excerpt below is the record exactly as published.
a bottle with the thick portion of brewers’ yeast, on the top of which pour about half an inch deep of pure olive oil
Cook this with the app: pantry check, scaling, and the assistant.