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Yeast
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
303Calories
15 gProtein
61 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories303 kcal
Protein15 g
Carbohydrates61 g
Fiber9.9 g
Sugars14 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium23 mg
Potassium898 mg
Calcium29 mg
Iron2.6 mg
Magnesium52 mg
Phosphorus262 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate633 mcg
Choline26 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 61. The excerpt below is the record exactly as published.
Yeast. One large Irish potato, 2 tablespoons of flour, 1 cake of yeast, 1 tablespoon cold water, 1 tablespoon granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.