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Yeast (Mrs. Jos. Stevenson)
From The Monmouth Baptist ladies' cook book, 1907
Serves 12
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
161Calories
3 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories161 kcal
Protein2.7 g
Carbohydrates38 g
Fiber1.6 g
Sugars17 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4676 mg
Potassium336 mg
Calcium19 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline9.1 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 12 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. Jos. Stevenson. Boil six large potatoes in two quarts of water. \\ Tien done scald one cup of flour with potato water. Mash potatoes, add one cup of sugar, scant half cup ot salt. Thin the mixture with tepid water or cool enough to add two cakes of Yeast Foam
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