Skip to content

Liquid Yeast

A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).

No ratings yet

A historical recipe

A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ingredients 4 ingredients

  1. 1 Tablespoon of sugar
  2. 1 Tablespoon of flour
  3. 1 Teaspoon of salt
  4. 1½ Pints of boiling water

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. 1 Medium-sized potato.
  2. 1 Tablespoon of sugar.
  3. 1 Tablespoon of flour.
  4. 1 Teaspoon of salt.
  5. 1½ Pints of boiling water.
  6. ⅕ of a two-cent cake of Fleischmann's yeast.
  7. First see that there is a supply of boiling water.
  8. Then put the salt, sugar, and flour together in a mixing-bowl.
  9. Wash and peel the potato, and grate it quickly into the bowl, covering it now and then with the flour to prevent discoloring.
  10. As soon as the potato is all grated, pour in the boiling water and stir.
  11. It will form into a somewhat thick paste at once.
  12. Set it aside to cool.
  13. Then dissolve the yeast in a little cold water, add it, and set the mixture to rise in a temperature of 70° to 80° Fahr.
  14. In a short time bubbles will begin to appear;
  15. these are carbonic acid, showing that the alcoholic stage of the fermentation has begun.
  16. In six or eight hours the whole will be a mass of yeast cells, which have grown in the nutrient liquid.
  17. It is then ready for use.
  18. It should be bottled in wide-mouthed glass or earthen jars, and kept in a cool place.
  19. It will remain good for two weeks.
  20. At the end of that time make a fresh supply.
  21. Yeast is an organism--a microscopic form of plant life--which grows by a species of budding with great rapidity when it finds lodgment in material suitable for its food.
  22. The dissolved compressed yeast is like seed, which, when put into a fruitful soil, grows so long as sustenance lasts.

Plating

The plating picture will go here.

Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.

Create your own image with FoodStudio