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Yeast
From The century cook book, 1894
Serves 32
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
58Calories
3 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein3.1 g
Carbohydrates12 g
Fiber2.1 g
Sugars6.4 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3509 mg
Potassium193 mg
Calcium30 mg
Iron0.8 mg
Magnesium9.8 mg
Phosphorus53 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate147 mcg
Choline3.6 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 65. The excerpt below is the record exactly as published.
Yeast. Take one gallon of water and in it boil two handfuls of hops. Then add one pint of grated potato, strain through a colander, and when lukewarm add one cup of salt, one of sugar, and of yeast
Cook this with the app: pantry check, scaling, and the assistant.