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Yeast with Potatoes
From The new practical housekeeping, 1890
Serves 8
This method helps in making yeast with potatoes.
Presented as published in 1890. 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
102Calories
4 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories102 kcal
Protein4 g
Carbohydrates22 g
Fiber3.3 g
Sugars0.9 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium650 mg
Calcium63 mg
Iron2 mg
Magnesium34 mg
Phosphorus93 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A9.2 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate80 mcg
Choline14 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 36. The excerpt below is the record exactly as published.
Yeast with Potatoes : Boil one (][uart of pared anQ sliced po- tatoes, with a double-handful of hops, in a muslin bag, in two quarts 48 YEAST. » ofwater, for three-quarters of an hour, and strain through a fine sieve. Stir in flour enough to make a thick batter, beat well, add two tablespoonfuls of fresh yeast
Cook this with the app: pantry check, scaling, and the assistant.