vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Yeast, Connecticut
From Cassell's dictionary of cookery, 1892
Serves 10
Keep in a cool place.
Presented as published in 1892. 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
99Calories
2 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein1.6 g
Carbohydrates24 g
Fiber1.6 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5610 mg
Potassium323 mg
Calcium18 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline9.1 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2340. The excerpt below is the record exactly as published.
Yeast, Connecticut (an American recipe). — Put a handful of hops in a bag, boil in two quarts of water with five pared potatoes; when done, sift the potatoes, put -mih. them in a pan one table-spoonful of flour, half a cup- 79 ful of sugar, half a cupful of salt
Cook this with the app: pantry check, scaling, and the assistant.