Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute 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 |
| Water | not in our table | 0 |
| Hop | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one gallon of water
- one-half cup of brown sugar
- one-half cup of mo- lasses
- one-half cup of salt
- one pint of yeast
- one quart of water
- a cup of good yeast
- twelve potatoes
- three large handfuls of hops thrown in loose
- 88 bread
- four large potatoes
- one large handful of hops
- one large spoon of sugar
- one large spoon of flour
- salt
Directions
MRS. E. P. CHASE.
Peel twelve potatoes and boil in one gallon of water, with three large handfuls of hops thrown in loose. When done, mash pota- toes through a colander; then lay a towel in the colander, and strain the hops; add one-half cup of brown sugar, one-half cup of mo- lasses, one-half cup of salt. When cool enough, put in one pint of yeast, and let it stand twenty-four hours before using; then pour into a jug, cork tight, keep in a cool place, and always shake well before using.
88 BREAD AND YEAST.
JUG YEAST
MRS. WM. n. RAY, RUSHYILLE, ILL.
Four large potatoes, one large handful of hops, in a bag, one large spoon of sugar, one large spoon of flour, one quart of water. Boil hops and potatoes till potatoes are done; then squeeze out hop-bag, mash potatoes, and add sugar and flour. When cool enough, put in a cup of good yeast. Keep in a cool place.