Doughnuts with Hop Yeast

Name: Doughnuts with Hop Yeast
Ingredients: two quarts of light hop or potato yeast sponge; a pint of new warm milk; three beaten eggs; a cup of butter or lard; one large cup of sugar; a large spoonful of cinnamon; a little sait

From La cuisine creole, 1885

Fry in plenty of boiling lard for best results.

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

6500Calories

106 gProtein

897 gCarbs

281 gFat

Full nutrition (34 nutrients)

Calories6500 kcal

Protein106 g

Carbohydrates897 g

Fiber0.2 g

Sugars208 g

Total Fat281 g

Saturated Fat105 g

Monounsaturated Fat121 g

Polyunsaturated Fat35 g

Omega-30.1 g

Cholesterol2790 mg

Sodium3069 mg

Potassium1918 mg

Calcium587 mg

Iron22 mg

Magnesium130 mg

Phosphorus1494 mg

Zinc9.2 mg

Copper0.8 mg

Manganese2 mg

Vitamin D8.4 mcg

Vitamin C0 mg

Vitamin A1158 mcg

Vitamin E2.9 mg

Vitamin K0.6 mcg

Vitamin B61 mg

Vitamin B125.7 mcg

Thiamin (B1)2 mg

Riboflavin (B2)4.3 mg

Niacin (B3)15 mg

Folate536 mcg

Choline548 mg

Caffeine0 mg

Water465 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 56. The excerpt below is the record exactly as published.

DOUGHNUTS WITH HOP YEAST. Take two quarts of light hop or potato yeast sponge, mix in it a pint of new warm milk, three beaten eggs, a cup of butter or lard, one large cup of sugar, a large 138 LA CUISINE CREOLE. spoonful of cinnamon, and a little sait

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