Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 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 |
| Coffee | 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-half cup of salt
- one cup of good yeast
- a gallon of water in which has been well boiled three hand- fuls of hops
- six good sized potatoes
- three hand- fuls of hops
- one teacup of sugar
- one coffee cup of yeast to six loaves of bread
- six loaves of bread
- salt
Directions
Mrs. Packard. Grate six good sized potatoes (raw); have ready a gallon of water in which has been well boiled three hand- fuls of hops ; strain through a cloth or sieve, while boil- ing hot, over the potatoes, stirring until well cooked, or the mixture thickens like starch ; add one teacup of sugar, one-half cup of salt; when sufficiently cool, one cup of good yeast. Let it stand until a thick foam rises upon the top. Care must be taken not to bottle too soon, or the bottles may burst. Use one coffee cup of yeast to six loaves of bread. If kept in a cool place this yeast will last a long time, and housekeepers need not fear having sour bread.
VALTJABLE RECIPES. 281