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Yeast (1)
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
272Calories
11 gProtein
59 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories272 kcal
Protein11 g
Carbohydrates59 g
Fiber8 g
Sugars28 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7035 mg
Potassium911 mg
Calcium98 mg
Iron2.7 mg
Magnesium52 mg
Phosphorus203 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A9.2 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9 mg
Folate463 mcg
Choline25 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 68. The excerpt below is the record exactly as published.
Yeast (1) —A double handful of hops, ^ doz. potatoes, % gal. water, 1 or ^ cupful ginger, small cup flour, a cup brown sugar, )^ cup salt, a cupful good yeast. 144 White Ribbon Cook Book. Allow the hops and potatoes to boil together in }/2 gallon of water till done; strain and mash the ginger, then add remaining ingre- dients, excepting the yeast. Let stand until cool, then add the yeast. Next day cork up tight in a Yeast (2) — Two oz. hops, 1 gal. water,
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