Yeast
From A bill of fare for every day in the year ..., 1892
This yeast will keep well for a week in summer and two weeks in winter.
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
346Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories346 kcal
Protein6.8 g
Carbohydrates76 g
Fiber6.8 g
Sugars15 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium2375 mg
Potassium1191 mg
Calcium58 mg
Iron1.4 mg
Magnesium96 mg
Phosphorus167 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.8 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate39 mcg
Choline44 mg
Caffeine0 mg
Water1177 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 33. The excerpt below is the record exactly as published.
Yeast. — Take a pinch of hops and put them with i quart of water to boil. When they have well boiled up once and the hops sink to the bottom of the saucepan they are done. Prepare i teaspoon of flour, two dessertspoonfuls Indian meal, 2 good boiled potatoes, mashed, l teaspoonful salt, i tablespoonful sugar; work smooth with a little water, strain the hop-water into them and simmer a few minutes. When cold add I teacupful of the last made yeast
Cook this with the app: pantry check, scaling, and the assistant.