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Yeast for Bread
From How we cook in Tennessee .., 1906
Serves 3
Store in a cool place.
Presented as published in 1906. 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
413Calories
13 gProtein
86 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein13 g
Carbohydrates86 g
Fiber5.7 g
Sugars0.3 g
Total Fat2.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium722 mg
Potassium222 mg
Calcium214 mg
Iron24 mg
Magnesium35 mg
Phosphorus142 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate347 mcg
Choline11 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 65. The excerpt below is the record exactly as published.
Yeast for Bread. — Boil and mash four potatoes, add one cup flour and pour over this a big quart of boiling water. When cold add one yeast cake soaked in half cup water
Cook this with the app: pantry check, scaling, and the assistant.