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Yeast Without Yeast
From The new practical housekeeping, 1890
Serves 8
Store in a jug in a cool place.
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
126Calories
3 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein3.4 g
Carbohydrates27 g
Fiber0 g
Sugars2.9 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium884 mg
Potassium102 mg
Calcium22 mg
Iron2 mg
Magnesium20 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0.5 mg
Caffeine0 mg
Water240 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 38. The excerpt below is the record exactly as published.
Yeast Without Yeast — Take tablespoon and a half each New Orleans molasses and warm water, stir in enough flour for a thin batter and set in warm place. It will soon begin to throw up bub- bles and in a short time ferment. While waiting for this, make ready for it by boiling a teacup of hops in two quarts water twenty minutes ; strain and stir in a pint flour and tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.