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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- three quarts water
- one pint hops
- one pint sliced pota- toes
- three-fourth cup of salt
- one-half cups of good yeast
- one cap sugar
- one tablespoon- ful ginger
- three quarts
- three tablespoonsful of hour
- one-half which will be used next time the yeast is made
- 7 has
- salt
- ginger
Directions
Three quarts water, one pint hops, one pint sliced pota- toes, one cap sugar, three-fourth cup of salt, one tablespoon- ful ginger. Put the hops in a bag, and then put them with the potatoes into the water, which must be measured, let them boil together until the potatoes are done, then put the potatoes through the col lander, press out all the water from the bag of hops into the kettle, and after putting the pota- toes back into the water measure it to be sure there are three quarts, if not add enough water for that amount. Then after adding the sugar, salt, and ginger, and letting it come to the boiling point, thicken it with three tablespoonsful of Hour, smoothed with cold water, pour out into a crock, let it cool, and stir into it one and one-half cups of good yeast, when bubbles begin to form thickly on top, cork it tightly in a jug after taking out the cup and one-half which will be used next time the yeast is made, and which should be kept in another jug and not opened. This yeast is infallible if made exactly by the receipt, and will not sour under most trying circum- stances. It will keep from one month to six weeks in the hottest weather, but must be kei)t in the cellar or other cool place. — M7's. 7 has. D. Logan.