Yeast with Hops

Name: Yeast with Hops
Ingredients: eight large Irish potatoes; a handful of hops; a cup of flour; half a cup of good yeast

From La cuisine creole, 1885

This yeast is effective for baking.

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

1637Calories

78 gProtein

334 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories1637 kcal

Protein78 g

Carbohydrates334 g

Fiber60 g

Sugars0 g

Total Fat8.7 g

Saturated Fat1.1 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium3041 mg

Potassium5766 mg

Calcium586 mg

Iron82 mg

Magnesium434 mg

Phosphorus1258 mg

Zinc12 mg

Copper11 mg

Manganese17 mg

Vitamin D0 mcg

Vitamin C63 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B64.1 mg

Vitamin B120.1 mcg

Thiamin (B1)9.8 mg

Riboflavin (B2)4 mg

Niacin (B3)53 mg

Folate2065 mcg

Choline24 mg

Caffeine0 mg

Water950 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.

YEAST WITH HOPS. Peel and boil eight large Irish potatoes. Boil a hand- f ul of hops in a little water, or in the water the potatoes were boiled in; mash the potatoes fine, and strain the water f rom the hops over them. Put in a cup of flour ta the potatoes before the water is poured on, as it mixes better when dry ; mix ail together and beat it, then put in half a cup of good yeast

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