Dry Yeast

Ingredients

• three pints of water
• a large handful of loose hops
• a heaped tablespoonful of pressed hops
• a pint of raw potatoes (grated)
• one tablespoonful of salt
• one of ginger
• half a cupful of sugar
• one pint of flour
• a cupful of good Cist, or one good yeast-cake

Method

1. 1

   Boil hops in water for twenty minutes, then remove the bag.

2. 2

   Stir in grated raw potatoes, salt, ginger, sugar, and flour slowly.

3. 3

   Pour in boiling water to make a smooth batter.

4. 4

   Remove from fire, let it cool to lukewarm, then add yeast.

5. 5

   Let it stand to ferment for one day in warm weather or two in cold, stirring as it rises.

6. 6

   Stir in cornmeal to thicken, dry cakes in the shade, and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 537. The excerpt below is the record exactly as published.

a large handful of loose hops, or a heaped tablespoonful of pressed hops, tied in a muslin bag, twenty minutes, in three pints of water ; then take out the bag, and stir into the hop-water a pint of raw potatoes (grated.) Add one table- spoonful of salt, one of ginger, half a cupful of sugar, and one pint of flour ; stir the flour in slowly, and pour as much boiling water as is needed to make it a smooth batter, stirring briskly while pouring it on, till all is smoothly combined. Then remove from the fire. When lukewarm add a cupful of good Cist, or one good yeast-cake

Cook this with the app: pantry check, scaling, and the assistant.