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 |
| Hops | 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
- two quarts of water
- one pint of flour
- two tablespoonfuls of salt
- one cup of fresh yeast
- one large hand- ful of fresh hops tied in a cloth
- six large potatoes
- one cup white sugar
- salt
Directions
First, and the most important of all, is how to make good, reliable yeast. Steep slowly in a porcelain or a bright tin kettle one large hand- ful of fresh hops tied in a cloth ; boil six large potatoes, sliced thin, in two quarts of water, and in porcelain ; when done very soft, mash till smooth and creamy. Have ready one pint of flour, wet and rubbed to a smooth paste; pour into this the potato water boiling hot, stirring smoothly ; let it boil a few minutes, stirring all the time ; add the hop water and potatoes, two tablespoonfuls of salt and one cup white sugar; stir thoroughly and set away to cool. When milk warm to the touch, stir in one cup of fresh yeast; let it rise in a warm place twelve hours ; put it in an air-tight vessel, previously well scalded, and set in the cel- lar. This will keep from four to six weeks. Always make new yeast before the old is gone, in order to have some to start with. Be very particular at every new batch of yeast, to have the vessel in which it is kept well cleaned with hot saleratus water. Much depends upon keep- ng this sweet and clean.