Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetarianvegandairy-freenut-free

Raw Potato Yeast

Name: Raw Potato Yeast
Yield: 4 servings
Ingredients: 3^ cup flour; cup sugar; 1 tablespoonful salt; 3 raw potatoes; 1 to 2 quarts boiling water; 1 cup yeast

From Mrs. Lincoln's Boston cook book, 1884

Serves 4

This is the quickest and easiest way of making yeast, and it keeps well for two weeks.

A modern interpretation · AI-generated from the original record

Ingredients

3^ cup flour
cup sugar
1 tablespoonful salt
3 raw potatoes
1 to 2 quarts boiling water
1 cup yeast

Method

First, see that you have at least three quarts of water boiling rapidly.
Pare the potatoes, and keep them covered with cold water.
Mix the flour, sugar, and salt in a large bowl, and grate the potatoes quickly.
Pour the boiling water over the grater, rinse off the potato into the bowl, and mix thoroughly.
Add enough more boiling water to make it the consistency of thin starch.
Strain through a squash strainer and let it cool.
When lukewarm, add the yeast.
Cover slightly and keep in a warm place until light and covered with white foam.

Nutrition per serving

537Calories

23 gProtein

110 gCarbs

4 gFat

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 42. The excerpt below is the record exactly as published.

Raw Potato Yeast. 3^ cup flour. cup sugar. 1 tablespoonful salt. 3 raw potatoes. 1 to 2 quarts boiling water. 1 cup yeast

Cook this with the app: pantry check, scaling, and the assistant.