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 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| 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
- 1 1/4 cup smooth mashed potato 1 tablespn
- 3/4 cup of water in which potatoes
- 1/4 cup of water
- 1/2 cup of hop water
- 1/2 cup of liquid yeast
- 1/2 cup of yeast to a pint of liquid
- a piece of cheese cloth
- a pint of liquid
- 1 tablespn
- 1 teaspn
- 1 cake of dry yeast dissolved in 1/4 cup of water
- salt
Directions
1¼ cup smooth mashed potato 1 tablespn. loose hops 1 tablespn. sugar 1 teaspn. salt
¾ cup of water in which potatoes and hops were boiled, 1 cake of dry yeast dissolved in ¼ cup of water with a little of the sugar, or, ½ cup of hop water and ½ cup of liquid yeast.
Tie the hops in a piece of cheese cloth and cook with the well washed but not pared potatoes (the yeast is lighter if the skins are left on); when done, drain and peel potatoes and rub through colander on to the salt and sugar; beat well, pour water on gradually, add yeast, beat, put into a clean glass jar, lay the cover on without fastening down and let stand in a warm room until full of bubbles, no longer; then set in a cold place. When thoroughly cooled, fasten the cover tight and keep in refrigerator.
Use ¼-½ cup of yeast to a pint of liquid, according to the time you wish to give the bread to rise.