Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hop | not in our table | 0 |
| Cake | 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 quart of boiling water
- two tablespoonfuls of salt
- one-half cupful of sugar
- one cupful of liops in two quarts of hot water
- one cupful of sugar
- one-half cupful of salt
- one tablespoonful of ginger
- four tablespoonfuls of white sugar
- one tablespoon ful of salt
- one-half pints of boiling water
- a quart of water
- a cupful of good yeast
- ten large grated potatoes
- one small handful of hops boiled in a quart of water
- one yeast cake
- two quarts of hot water
- six large potatoes
- 8 tife good cheer cook book
- four large potatoes
- one tablesjioonful of ginger
- two cupfuls of flour
- salt
- ginger
Directions
Always use the best flour, always sift it; use fresh yeast ; never forget the salt. Spend all the time and strength you can upon the kneading of the bread, and your bread will be good and light.
POTATO YEAST— No. 1.
Ten large grated potatoes, one quart of boiling water, two tablespoonfuls of salt, one-half cupful of sugar, one small handful of hops boiled in a quart of water, strain the hop water into the other mixture, boil hard five minutes ; when cool, add one yeast cake or a cupful of good yeast.
Mrs. L. C. Stanley.
POTATO YEAST— No. 2.
One cupful of liops in two quarts of hot water. Put on the stove to boil; while boiling, grate six large potatoes, add one cupful of sugar, one-half cupful of salt, one tablespoonful of ginger, strain the boiHng hop water on the mixture, stirring all the time until it thickens, let it boil up once or twice ; remove from the fire, and when cool (not cold), add a generous cupful
8 TIfE GOOD CHEER COOK BOOK.
of good yeast; after rising twenty-four hours, put away in a cool place in a stone jar.
Mrs. a. S. Stiles.
POTATO YEAST— No. 3.
Four large potatoes, pare, boil and mash them, add four tablespoonfuls of white sugar, one tablesjioonful of ginger, one tablespoon ful of salt and two cupfuls of flour; pour over this mixture one and one-half pints of boiling water, and Ijeat the ingredients until all the lamps disappear; when cool, add a cupful of good yeast; when light, put in stone or glass jars and keep in a cool place. Mrs. A. J. Cady,
Rockford, 111.