Let it stand in a cool place for twenty-four
hours or more, and bottle for use. In winter-
time this yeast should be kej)t in a warm place.
It should be- stii'red before being used. It
should stand to sponge all night, and will then
requu-e to rise about two hours after being-
kneaded. When fresh yeast is to be made, a
pint of this preparation may be used instead of
a tea-cupful of fresh yeast. A large tea-cupful
of this yeast will raise fourteen pounds of flour.
Yeast, Kirkleatliam.— BoU an ounce of
hops in two quarts of water for twenty minutes.
Strain the liquor, and mix with it quarter of
a pound of flour and a little less than quarter
of a pint o-f fresh yeas✪ Yeast, Kirkleatliamt. Bottle the pre-
l^aration, and tie the cork down. When the
bread is to be made, add mashed potatoes,
according to the quantity of yeast required.
For a peck of flour, boil and mash thi-ee pounds
of potatoes, and mix with them half a pound
of flour and half a pint of the yeast. Let the
mixture stand all day. 'Mix it with the flour,
and let it stand to sponge all night ; knead and
bake next day. Time, twenty minutes to boil
the hops in the water. Suflicient, half a pint for
about a peck of flour.
Yeast, Oatcakes made with {see Oat-
cakes made with Yea&-t) .
Yeast, Patent. — " To make a yeast gallon
of this composition — such yeast gallon containing
eight beer quarts — boil in common water eight
pounds of potatoes as for eating. Bruise them
perfectly smooth, and mix with them, while
warm, two ounces of fine honey and one beer
'luart of common yeast. For making bread,
mix three beer pints of the above composition
with a bushel of flour, using warm water in
making the bread. The water should be
warmer in winter than in summer, and the
composition should be used a few houi's after it
is made. As soon as the sponge, or the mixture
of the composition with the flour, begins to fall
the first time, the bread should be made and
put into the oven." This recipe is copied from
the original specification in the patent oflice.
Yeast, Potato. — Boil any quantity of good
potatoes in their jackets. When done enough,
peel, weigh, and mash them quickly, and with
each pound mix a quart of boiling water. Rub
the mixture thi-ough a hair sieve, and add an
ounce of honey or bro^mi sugar to each pound
of potatoes. Boil the mixture tiU it is as thick
as batter; pour it out, and when lukewarm,
stir into it a large table-spoonful of soKd yeast
to each quart of water. Cover the mixture
with a cloth ; it will be ready for use in twenty-
four hours. Double the quantity of this yeast
as of beer yeast will be needed. The next time
yeast has to be made, use a bottle of this pre-
paration (first poiu'ing off the thin liquid from
the top) instead of fresh yeast. Fresh yeast
will, however, be required every two months.
Page 2342 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Let it stand in a cool place for twenty-four hours or more, and bottle for use. In wintertime this yeast should be kept in a warm place. It should be- stirred before being used. It should stand to sponge all night, and will then require to rise about two hours after being kneaded. When fresh yeast is to be made, a pint of this preparation may be used instead of a tea-cupful of fresh yeast. A large tea-cupful of this yeast will raise fourteen pounds of flour.
Yeast, Kirkleatham.— BoU an ounce of hops in two quarts of water for twenty minutes. Strain the liquor, and mix with it quarter of a pound of flour and a little less than quarter of a pint o-f fresh yeast. Bottle the preparation, and tie the cork down. When the bread is to be made, add mashed potatoes, according to the quantity of yeast required. For a peck of flour, boil and mash three pounds of potatoes, and mix with them half a pound of flour and half a pint of the yeast. Let the mixture stand all day. 'Mix it with the flour, and let it stand to sponge all night ; knead and bake next day. Time, twenty minutes to boil the hops in the water. Suflicient, half a pint for about a peck of flour.
Yeast, Oatcakes made with {see Oatcakes made with Yeast) .
Yeast, Patent. — " To make a yeast gallon of this composition — such yeast gallon containing eight beer quarts — boil in common water eight pounds of potatoes as for eating. Bruise them perfectly smooth, and mix with them, while warm, two ounces of fine honey and one beer 'luart of common yeast. For making bread,
mix three beer pints of the above composition with a bushel of flour, using warm water in making the bread. The water should be warmer in winter than in summer, and the composition should be used a few houi's after it is made. As soon as the sponge, or the mixture of the composition with the flour, begins to fall the first time, the bread should be made and put into the oven." This recipe is copied from the original specification in the patent oflice.
Yeast, Potato. — Boil any quantity of good potatoes in their jackets. When done enough, peel, weigh, and mash them quickly, and with each pound mix a quart of boiling water. Rub the mixture thi-ough a hair sieve, and add an ounce of honey or bro^mi sugar to each pound of potatoes. Boil the mixture tiU it is as thick as batter; pour it out, and when lukewarm, stir into it a large table-spoonful of soKd yeast to each quart of water. Cover the mixture with a cloth ; it will be ready for use in twentyfour hours. Double the quantity of this yeast as of beer yeast will be needed. The next time yeast has to be made, use a bottle of this preparation (first poiu'ing off the thin liquid from the top) instead of fresh yeast. Fresh yeast will, however, be required every two months.
Records on this page
Yeast, Kirkleatliam