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Unrivaled Yeast
From Original White House Cookbook, 1887
Serves 10
Keeps for two months in a cool place.
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
308Calories
9 gProtein
68 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories308 kcal
Protein8.6 g
Carbohydrates68 g
Fiber2.5 g
Sugars11 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5625 mg
Potassium739 mg
Calcium121 mg
Iron5.5 mg
Magnesium46 mg
Phosphorus131 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate109 mcg
Choline11 mg
Caffeine0 mg
Water455 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 153. The excerpt below is the record exactly as published.
UNRIVALED YEAST. On one morning boil two ounces of the best hops in four quarts of water half an hour; strain it, and let the liquor cool to the consistency of new milk; then put it in an earthen bowl and add half a cupful of salt and half a cupful of brown sugar; beat up one quart of flour with some of the liquor; then mix ail well together, and let it stand till the third day after; 230 BREAD. then add six medium-sized potatoes
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