To Make Rising with Yeast Cake
From La cuisine creole, 1885
A heaping spoonful is the proper quantity for one quart of flour.
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
469Calories
14 gProtein
99 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein14 g
Carbohydrates99 g
Fiber0.8 g
Sugars0 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium227 mg
Calcium29 mg
Iron7.3 mg
Magnesium38 mg
Phosphorus167 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.6 mg
Folate274 mcg
Choline3 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 49. The excerpt below is the record exactly as published.
TO MAKE EISING WITH YEAST CAKE. Take a heaping spoonf ul of good yeast cake pounded, one-half a cup of warm water, a lump of sugar, and enough sifted flour to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.