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Yeast, Home-made No. 1
From Cassell's dictionary of cookery, 1892
Serves 7
Keep in a cool place for up to two months.
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
531Calories
13 gProtein
120 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories531 kcal
Protein13 g
Carbohydrates120 g
Fiber5 g
Sugars34 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1414 mg
Potassium1302 mg
Calcium154 mg
Iron7.8 mg
Magnesium75 mg
Phosphorus217 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K3.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate155 mcg
Choline24 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2341. The excerpt below is the record exactly as published.
Yeast, Home-made. — No. i. Boil two ounces of best hops in two quarts of water for hiili an hour. Strain the liquor, and lot it cool down to the heat of new milk. Put into it a small handful of salt and half a pound of moist sugar. Beat up a pound of fine Hour with some of the liquor, and mix all well together. Two days afterwards, add three pounds of potatoes
Cook this with the app: pantry check, scaling, and the assistant.