Yeast
From Luncheons, breakfasts, simple dinners and carving, 1905
Keep the yeast jug clean.
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
2335Calories
70 gProtein
514 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories2335 kcal
Protein70 g
Carbohydrates514 g
Fiber55 g
Sugars207 g
Total Fat14 g
Saturated Fat2 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium2269 mg
Potassium4417 mg
Calcium730 mg
Iron75 mg
Magnesium295 mg
Phosphorus1450 mg
Zinc23 mg
Copper1.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C119 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B63.8 mg
Vitamin B120.1 mcg
Thiamin (B1)13 mg
Riboflavin (B2)6.1 mg
Niacin (B3)70 mg
Folate3259 mcg
Choline169 mg
Caffeine0 mg
Water1350 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 24. The excerpt below is the record exactly as published.
four large potatoes, grate on a cup of salt to keep them from turning dark. Pour on one quart of boiling water, stirring all the time. Add a cup of sugar, let cool. Then put a cup of yeast or cake in. Let rise, then put in a jug. Make fresh every week, taking some of the old yeast to start the new. One-half cup will make a large batch of bread
Cook this with the app: pantry check, scaling, and the assistant.