Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Another Good Recipe for Yeast
From Virginia Cookery-book, 1884
Serves 16
This yeast will keep for six weeks in warm weather.
A modern interpretation · AI-generated from the original record
Ingredients
- Boil a handful of dried hops
- in two quarts of water
- four large potatoes
- scald six tablespoonfuls of flour
- adding one cup of sugar
- and one cup of salt
- thinning the liquid to two and a half quarts
Method
Boil hops in water, add mashed potatoes, scald flour in the liquid, add sugar and salt, cool, then add yeast to ferment.
Nutrition per serving
92Calories
1 gProtein
22 gCarbs
0 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 9. The excerpt below is the record exactly as published.
Boil a handful of dried hops, or a two-inch cube, if you use those put up and pressed for market, in two quarts of water, and add four large potatoes, boiled, mashed, and strained ; scald six table-spoonfuls of flour in the liquid, adding one cup of sugar and one cup of salt ; when cold, add yeast to ferment it, thinning the liquid to two and a half quarts
Cook this with the app: pantry check, scaling, and the assistant.