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Yeast That Will Not Soue
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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
265Calories
6 gProtein
62 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories265 kcal
Protein5.7 g
Carbohydrates62 g
Fiber3.2 g
Sugars28 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14027 mg
Potassium877 mg
Calcium151 mg
Iron4.4 mg
Magnesium44 mg
Phosphorus114 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A21 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate62 mcg
Choline14 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 112. The excerpt below is the record exactly as published.
YEAST THAT WILL NOT SOUE. Mrs. J. B. Adams. Boil two ounces of hops in two quarts of water ; put one cup of brown sugar in a jar; boil and strain the hops and pour into the jar. Add one cup of flour stirred smooth ; let it stand in a warm kitchen till it ferments. Add six potatoes boiled and mashed, and one cup of salt
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