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 |
| 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
- 1 cupful of brown sugar
- 1/2 cupful of salt
- 2 quarts of flour
- two quarts of boiling water on as many hops as one can hold in the hand
- a cupful of yeast
- 6 grated raw potatoes
Directions
6 grated raw potatoes. 1 cupful of brown sugar. 1/2 cupful of salt. 2 quarts of flour.
Mix these together, and add enough water to make a batter as thick as that used for griddle cakes.
Pour two quarts of boiling water on as many hops as one can hold in the hand. Let them boil for five minutes. Strain off the water, and while hot add it to the batter. When it is lukewarm add a cupful of yeast, or a yeast cake. Let it stand several hours in a warm place until it rises, or the top is covered with bubbles. Then place in glass preserve jars, and keep in a cool place. Use a granite-ware saucepan and a wooden spoon when making yeast, in order to keep a good color.
WHAT TO DO WHEN YEAST IS NOT OBTAINABLE TO START THE FERMENTATION IN MAKING YEAST
Mix a thin batter of flour and water, and let it stand in a warm place until it is full of bubbles. This ferment has only half the strength of yeast, so double the amount must be used.