Yeast
From Mother Hubbard's cupboard, 1887
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
3013Calories
133 gProtein
607 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories3013 kcal
Protein133 g
Carbohydrates607 g
Fiber59 g
Sugars7.4 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium197 mg
Potassium5949 mg
Calcium305 mg
Iron39 mg
Magnesium440 mg
Phosphorus2004 mg
Zinc18 mg
Copper2.6 mg
Manganese5.6 mg
Vitamin D0 mcg
Vitamin C178 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B65.2 mg
Vitamin B120.1 mcg
Thiamin (B1)22 mg
Riboflavin (B2)8.5 mg
Niacin (B3)103 mg
Folate4425 mcg
Choline157 mg
Caffeine0 mg
Water2660 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 9. The excerpt below is the record exactly as published.
YEAST. One handful hops, six large potatoes ; boil together until well done, and strain through a colander ; add sufficient water to make two quarts, and when boiling stir quickly into one quart of flour and a little salt. When lukewarm add one cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.