Yeast
From Southern Recipes, 1913
Optional to add hop tea.
Presented as published in 1913. 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
5948Calories
232 gProtein
1238 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories5948 kcal
Protein232 g
Carbohydrates1238 g
Fiber181 g
Sugars204 g
Total Fat44 g
Saturated Fat6.3 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.1 g
Cholesterol0 mg
Sodium125238 mg
Potassium11222 mg
Calcium3393 mg
Iron371 mg
Magnesium932 mg
Phosphorus3401 mg
Zinc35 mg
Copper17 mg
Manganese27 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B69.8 mg
Vitamin B120.2 mcg
Thiamin (B1)39 mg
Riboflavin (B2)18 mg
Niacin (B3)205 mg
Folate8178 mcg
Choline194 mg
Caffeine0 mg
Water4490 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 15. The excerpt below is the record exactly as published.
YEAST Eight pints of boiling water in a porcelain kettle, have ready twelve large Irish potatoes peeled and in cold water, grate rapidly one by one and stir in the boiling water until it MISCELLANEOUS 6i is as thick as paste, remove from the Hre as soon as the potatoes are well done. Add when cool one pint of yeast, put in a large bowl to rise. Next day beat down, add one cup of sugar, one cup of salt
Cook this with the app: pantry check, scaling, and the assistant.