Yeast (Second Recipe)
From High-Street cook book, 1885
Presented as published in 1885. 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
4565Calories
160 gProtein
956 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories4565 kcal
Protein160 g
Carbohydrates956 g
Fiber113 g
Sugars204 g
Total Fat37 g
Saturated Fat5.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.4 g
Cholesterol0 mg
Sodium84586 mg
Potassium4549 mg
Calcium2690 mg
Iron280 mg
Magnesium452 mg
Phosphorus2136 mg
Zinc23 mg
Copper4 mg
Manganese7.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B65.2 mg
Vitamin B120.2 mcg
Thiamin (B1)30 mg
Riboflavin (B2)14 mg
Niacin (B3)157 mg
Folate6287 mcg
Choline170 mg
Caffeine0 mg
Water3348 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 2. The excerpt below is the record exactly as published.
two-thirds cup of salt, together in an earthen dish, strain the water (from the hops and malt) boiling hot over this, stirring it quickly and thoroughly. "When cold add to it one i«int ( f yeast, and keep ii (piite warm, hut not hoi. until it begins to ferment. Bottle next day. Hood's Sarsaparilla sharpens the appetite. 'J. Yeast. One and one-half cups of raw grated potatoes, one cup of white sugar, two- thirds cup of salt, pour on four quarts of boiling water; stir while pouring on. Steep a handful of hops and stir in the yeast. When cold add one and a half cups of yeast
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Cook this with the app: pantry check, scaling, and the assistant.