Home-Made Yeast

Name: Home-Made Yeast
Ingredients: one pound of good flour; one-quarter of a pound of good sugar; a tablespoonful of salt; two gallons of water

From La cuisine creole, 1885

Not always reliable.

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

2097Calories

49 gProtein

464 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories2097 kcal

Protein49 g

Carbohydrates464 g

Fiber0 g

Sugars113 g

Total Fat7.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7237 mg

Potassium696 mg

Calcium319 mg

Iron26 mg

Magnesium197 mg

Phosphorus490 mg

Zinc3.3 mg

Copper1.4 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline0 mg

Caffeine0 mg

Water7608 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.

HOME-MADB YBAST. Boil one pound of good flour, one-quarter of a pound of good sugar, and a tablespoonf ul of sait in two gallons of water

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