Yeast
From The way to the heart, 1905
Store in a cool place and shake before using.
Presented as published in 1905. 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
2367Calories
44 gProtein
527 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories2367 kcal
Protein44 g
Carbohydrates527 g
Fiber26 g
Sugars103 g
Total Fat13 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat4.5 g
Cholesterol0 mg
Sodium61369 mg
Potassium738 mg
Calcium1562 mg
Iron163 mg
Magnesium160 mg
Phosphorus399 mg
Zinc2.7 mg
Copper0.1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)4 mg
Riboflavin (B2)3.5 mg
Niacin (B3)44 mg
Folate739 mcg
Choline62 mg
Caffeine0 mg
Water1928 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 4. The excerpt below is the record exactly as published.
yeast and sponge were given me when first 1 began cooking by a friend noted for her beau- tiful bread, and I can recommend them as the best : Yeast. One-half pint of hot mashed potatoes, i gill of salt, i gill of sugar, I gill of flour, ^ pint of hops (measured lightly), 2J/2 quarts boiling water, y^ cake of compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.