Dry Yeast Recipe
From Sea Cookery, 1911
Avoid grease when handling yeast.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 23. The excerpt below is the record exactly as published.
half a pound of German yeast from the baker, before leaving port. Whisk this up in a bowl until it becomes frothy
Cook this with the app: pantry check, scaling, and the assistant.