Yeast
From Ransom's family receipt book, 1885, 1885
Use fresh yeast for better results.
Presented as published in 1885. 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
1574Calories
80 gProtein
321 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories1574 kcal
Protein80 g
Carbohydrates321 g
Fiber59 g
Sugars108 g
Total Fat13 g
Saturated Fat1.7 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium28189 mg
Potassium5455 mg
Calcium279 mg
Iron12 mg
Magnesium312 mg
Phosphorus1480 mg
Zinc15 mg
Copper1.9 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C180 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B65 mg
Vitamin B120.1 mcg
Thiamin (B1)17 mg
Riboflavin (B2)6.3 mg
Niacin (B3)70 mg
Folate3633 mcg
Choline157 mg
Caffeine0 mg
Water2612 g
As published
This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 11. The excerpt below is the record exactly as published.
two quarts of water and two tablespoonfuls of hops on to ■*■ boil. Pare and grate six large potatoes. When the hops and water boil, strain the water on the grated potatoes, and stir well. Place on the stove ana boil up once. Add half a cupful of sugar and one-fourth of a cupful of salt. Let the mixture get blood warm; then add one cupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.