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Yeast Cakes


Saved in 1 recipe box and 1 cookbook

Yield

16

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

¼ cup cascade hops
*
1 cup water
1 medium potatoes
¼ cup flour, all-purpose
½ cup cornmeal
* not incl. in nutrient facts

Directions

Place ¼ 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 ⅓ 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 ¼ cup flour and ½ 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: 2015-03-28

Comments

 

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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