Try this Buttermilk Yeast Cakes recipe, or contribute your own.
Suggest a better descriptionDissolve 1 yeast cake in 1 pint warm water, add 1 tablespoon each of cornmeal and sugar and 1 teaspoon salt. Let stand over night. In the morning boil 1 pint buttermilk; have ready 1 cup flour and water, mixed to a smooth, stiff batter; pour this into boiling milk and let it cook thoroughly, stirring constantly. When cool, add to the yeast mixture and set in a warm place until it ferments. Then work in corn meal enough to make a stiff dough, mold into cakes and dry in shade. ~- HOW TO USE COMPRESSED YEAST: In using compressed yeast you may use double or even tripple the quantity of yeast given in your recipe in order to shorten time of fermentation. Be sure not to let your dough get too light at any stage of the procedure. (In other words, dont let the dough go for too long a rise. If you use this procedure and watch your dough texture/height, there is no reason why this should not work, and want the joy of doing it yourself.) -- >From: Katie E Green
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Serving Size: 1 Serving (923g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 912 | ||
Calories from Fat: 54 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 527.4mg | 18 % | |
Potassium 982.8mg | 26 % | |
Total Carbohydrate 181.3g | 53 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 175.5g | ||
Protein 32.6g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 912
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