Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
| 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
- two tablespoonfuls of flour
- one half cupful of granulated sugar
- one tablespoonful of salt
- a large handful of loose hops tied in a thin muslin bag
- a cupful of liquid yeast
- nine good-sized potatoes
- salt
Directions
Peel nine good-sized potatoes, and boil them with a large handful of loose hops tied in a thin muslin bag. Use enough water to cover them well. When the potatoes are tender strain off the water. Mash the potatoes, return them to the water in which they were boiled, and mix them well together. Add two tablespoonfuls of flour, one half cupful of granulated sugar, and one tablespoonful of salt. Cook it for a few minutes, adding sufficient flour to make a thin batter. Set it aside until lukewarm; then add a yeast-cake, or a cupful of liquid yeast. Mix it well and place in a stone jar. Let it stand for twelve hours in a warm place. Stir it three times during this period. Place a weight on the lid of the jar, and set it in a cool place.