Hard Fig-Leaf Yeast Made Without Hops

Name: Hard Fig-Leaf Yeast Made Without Hops
Ingredients: a pint cup of the leaves; a quart of cold water; a tablespoonful of brown sugar; flour to make a stiff batter

From La cuisine creole, 1885

This yeast can last several months.

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

385Calories

3 gProtein

100 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories385 kcal

Protein3.4 g

Carbohydrates100 g

Fiber13 g

Sugars87 g

Total Fat1.3 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium46 mg

Potassium1061 mg

Calcium197 mg

Iron1.8 mg

Magnesium87 mg

Phosphorus63 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C9 mg

Vitamin A31 mcg

Vitamin E0.5 mg

Vitamin K21 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate27 mcg

Choline21 mg

Caffeine0 mg

Water1301 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 51. The excerpt below is the record exactly as published.

HAED FIG-LBAF YBAST MADB WITHOUT HOPS. During the w|ir we could get no hops, and f ound that fig-leaves were a good substitute. To Make Fig-Leaf Yeast. — Take a pint cup of the leaves, put them to a 124 LA CUISINE CREOLE. quart of cold water, and boîl them untîl a strong tea or décoction is made — this is to be put away to cool ; then pour off the tea carefully, leavîng the dregs and leaves. Now boil and wash Irish potatoes enough to fill a pint- cup, put them to the tea of fig-leaves, beat them up with a tablespoonful of brown sugar and flour, to make a stifif batt

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