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Yeast Cakes

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. Prep
10 min.
20 min.
Ready In
30 min.
16 servings
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Metric measurements


1/4cup cascade hops *
1cup water
1medium potato
1/4cup flour, all-purpose
1/2cup cornmeal
* not incl. in nutrient facts


Place 1/4 cup hops in a pan and cover with 1 cup water.

Let this come to a boil, reduce heat, and simmer 20 minutes with lid on pan.

It should yield 1/3 cup hops water after straining.

Peel and slice the potato into another pot.

Use just enough water to cover and boil until well done.

Drain; it should yield 1 cup of potato liquid.

Mix hops water and potato liquid, and while still hot, pour over 1/4 cup flour and 1/2 cup cornmeal, making a stiff paste.

Let cool; then roll into cakes, using 2 tablespoons of paster for each cake.

Dip cakes in cornmeal and roll until easily hand led.

Dry for several days on wire rack, turning daily.

They may be used immediately , but they must be perfectly dry before storing in a cool place or the refrigerator.

Makes 16 cakes.

First published: last updated: 2012-10-01

Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 295% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
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