Miss Beechee's Potato Yeast
From La cuisine creole, 1885
This yeast can be stored for later use.
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
1255Calories
54 gProtein
260 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1255 kcal
Protein54 g
Carbohydrates260 g
Fiber36 g
Sugars8.2 g
Total Fat7.5 g
Saturated Fat1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4742 mg
Potassium4209 mg
Calcium82 mg
Iron8 mg
Magnesium255 mg
Phosphorus938 mg
Zinc9.1 mg
Copper2.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K20 mcg
Vitamin B63.9 mg
Vitamin B120.1 mcg
Thiamin (B1)9.7 mg
Riboflavin (B2)3.4 mg
Niacin (B3)47 mg
Folate1934 mcg
Choline145 mg
Caffeine0 mg
Water703 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.
MISS BEECHEE^S POTATO YEAST. Mash six boiled potatoes, mix in half a cofifeecup of flour, two teaspoonfuls of sait, and add hot water until it is a batter ; beat ail well together. When it is blood- warm add to it one-half cup of brewers' yeast
Cook this with the app: pantry check, scaling, and the assistant.