Another Potato Yeast Without Hops

Name: Another Potato Yeast Without Hops
Ingredients: sufficient potatoes to fill a pint cup; a pint of water; flour enough to form a thick batter; a cup of good yeast

From La cuisine creole, 1885

This yeast can be used for baking.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

831Calories

69 gProtein

140 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories831 kcal

Protein69 g

Carbohydrates140 g

Fiber50 g

Sugars3.7 g

Total Fat12 g

Saturated Fat1.6 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium117 mg

Potassium3339 mg

Calcium113 mg

Iron6.9 mg

Magnesium189 mg

Phosphorus1206 mg

Zinc13 mg

Copper1.2 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K9.6 mcg

Vitamin B63.6 mg

Vitamin B120.1 mcg

Thiamin (B1)17 mg

Riboflavin (B2)6.1 mg

Niacin (B3)65 mg

Folate3555 mcg

Choline102 mg

Caffeine0 mg

Water836 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 50. The excerpt below is the record exactly as published.

ANOTHEE POTATO YEAST WITHOUT HOPS. Boil and mash sufficient potatoes to fill a pint cup ; add to them a pint of water, boil them together, stir in flour enough to form a thick batter, and when cool, add a yeast cake, or a cup of good yeast

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