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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
730Calories
15 gProtein
155 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories730 kcal
Protein15 g
Carbohydrates155 g
Fiber7.3 g
Sugars2.8 g
Total Fat4.3 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.7 g
Cholesterol44 mg
Sodium81 mg
Potassium522 mg
Calcium89 mg
Iron9.6 mg
Magnesium66 mg
Phosphorus220 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A35 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.2 mg
Folate386 mcg
Choline15 mg
Caffeine0 mg
Water216 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 ; when cool, stir in a cup of sponge
Cook this with the app: pantry check, scaling, and the assistant.