Name: Raw Potato Yeast
Ingredients: one half cup of sugar; one quarter cup of salt; one cup of }teast; one half cup of this yeast will make three large loaves of bread; a handful of hops in the water you pour on the potatoes; three large potatoes on a coarse grater; three large loaves of bread; salt

Why it works: Bread and potato work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 434 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Raw Potato Yeast

Ingredients

one half cup of sugar
one quarter cup of salt
one cup of }teast
one half cup of this yeast will make three large loaves of bread
a handful of hops in the water you pour on the potatoes
three large potatoes on a coarse grater
three large loaves of bread
salt

Directions

Grate three large potatoes on a coarse grater. Pour into the pulp enough boiling water to make a clear starch, add one half cup of sugar, and one quarter cup of salt. When lukewarm add one cup of }Teast. Keep warm until it rises. One half cup of this yeast will make three large loaves of bread. By boiling a handful of hops in the water you pour on the potatoes, this yeast will keep two months in hot weather.

Nutrition, whole recipe (rough)

665Calories

17 gProtein

1 gFat

145 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Hop	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Keokuk (Iowa). Westminster Presbyterian church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Bread + potatotop 15% of all pairs

Smell alikemoderate

Cooked together434 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Sugar + potatotop 30% of all pairs

Smell alikelow

Cooked together3,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Sugar + breadtop 32% of all pairs

Smell alikelow

Cooked together8,638 recipes

Shared aroma: 2-nonenal (fatty, green).
Hops + potatotop 39% of all pairs

Smell alikelow

Cooked together3 recipes

Shared aroma: myrcene (balsamic, herbaceous).
Sugar + hopstop 43% of all pairs

Smell alikelow

Cooked together6 recipes

Shared aroma: guaiacol (smoky, sweet).