Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Hop | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pints of water
- three pints of water
- half cup of sugar
- half cup of yeast
- a handful of hops
- a cupful of yeast will make two loaves of bread
- 6 large potatoes
- six large potatoes
- two loaves of bread
Directions
Levain de Manage.
6 Large Potatoes.
A Handful of Hops.
3 Pints of Water.
% Cup of Sugar.
% Cup of Yeast.
Flour Sufficient to Make a Batter.
Commeal to Blend.
In these days of baking powders and prepared yeasts that are sold by all grocers, and that have proved
such a saving of time and trouble to the housekeeper, it nlight seem super- fluous to add a recipe for making yeast. Nevertheless, the following ancient recipe, in use for many years in Creole homes, is given as the final recipe of the Picayune's Creole Cook Book:
Take six large potatoes, and pare them, and then boil in about three pints of water. Take a handful of hops, and tie them in a muslin bag, and boil with the potatoes. When these are thoroughly cooked, drain the water on sufficient flour to make a good batter, and set the mixture on the stove for a few minutes, till the flour is well-scalded. Do not let it boil or simmer under any consid- eration. Take it from the Are, ana let it cool. Then mash the potatoes and add them to the flour, and add a half cup of sugar and a half cup of yeast. Let it stand in a warm place till it has thoroughly risen.' Then add cornmeal that has been sifted and dried, and knead well, until you have a dough thick enough to roll out, and that will crumble when dry. Cut this dough into cakes, and spread on a board and place in the shade to dry. Then keep in a box in a dry place.
This mixture may be also kept and used as a liquid by simply stopping when you have come to the point where you must add the cornmeal. Let the mixture thus stand in a warm place till it ^has thoroughly risen. Then scald a large jar, wipe dry, and put in the yeast. Cover tight, and keep in a cool place. One- third of a cupful of yeast will make two loaves of bread.
But as Compressed Teast can be had at any grocer's, and is a great saving of time and trouble, it is always better to get it, and it has this advantage, that it may be pro- cured fresh when needed.