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Yeast (Mrs. H. R. Moffet)
From The Monmouth Baptist ladies' cook book, 1907
Serves 5
Presented as published in 1907. 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
653Calories
13 gProtein
140 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein13 g
Carbohydrates140 g
Fiber7.3 g
Sugars2.8 g
Total Fat3.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium22 mg
Potassium485 mg
Calcium78 mg
Iron9.2 mg
Magnesium64 mg
Phosphorus194 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.9 mg
Folate376 mcg
Choline15 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 60. The excerpt below is the record exactly as published.
YEAST. Mrs. H. R. Moffet. Boil a handful of hops in a quart of water, strain into three pints of cornmeal
Cook this with the app: pantry check, scaling, and the assistant.