Fresh Yeast

Ingredients

• 4 large tablesp hot mashed potatoes
• 1/2 teasp salt
• 1 teasp sugar
• 1 cake compressed yeast
• hot water enough to make a thin batter

Method

1. 1

   Add salt, sugar, and hot water to mashed potatoes to make a thin batter.

2. 2

   When lukewarm, add dissolved yeast, stir well, and set in a warm place to rise overnight.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 5. The excerpt below is the record exactly as published.

Fresh Yeast To 4 large tablesp hot mashed potatoes add % teasp salt, 1 teasp sugar, and hot water enough to make a thin batter. When lukewarm, add 1 cake compressed yeast, thoroughly dis- solved in a little lukewarm water. Stir well and set in a warm place to rise over night. I always make yeast fresh the day before I bake bread. This insures sweet, delicious bread, with no sour taste. — [L. M., N. Y. HOMEMADE YEASTS 15 Perpetual Yeast Dissolve 1 cake compressed yeast in 1 pt lukewarm unsalted water in which potatoes were boiled. Mix well, add Vz cup sugar, stir thoroughly, pour into a 2-qt glass jar, cover loosely, and then let stand in a warm place over night. Next morning it will be a foaming mass. Put the rubber on the can, screw the cover down tight and set away in a cool place. When ready to make bread, pour into the can of yeast foam prepared as above, 1 pt lukewarm water in which potatoes were cooked, mix well, and then stir in ^4 cup sugar. Let the can stand open in a warm place about 5 hours, or until the contents are very light and foamy. Then stir it down and use 1 pt of the mixture for raising four loaves of bread. Put the rubber and cover on the jar again and keep in a cool place. Some of this yeast may be used once or twice a week, or every night, by adding fresh potato water and sugar as described above. — [Mrs. C. E. A., N. H. Potato Yeast To 1 qt hot, unsalted, mashed potatoes, add 1 qt hot un- salted water in which the potatoes were boiled, and a paste made of 3 tablesp flour and a little cold water. Beat well, and then add 3 tablesp sugar, 2 tablesp salt and 1 pt cold water. When this mixture is lukewarm, add 1 cake compressed yeast, thoroughly dissolved in a little lukewarm water. Let stand in a warm place until light, and when light, use as much of this yeast as you have water — 1 qt yeast and 1 qt water with flour enough to knead to the proper consistency will make about five or six loaves of bread. — [Mrs. J. B., Kan. Raw Potato Yeast Peel and grate 5 medium sized raw potatoes, put in a gal crock and add V2 cup each salt and sugar, and stir it well, then pour in boiling water, stirring constantly until the mix- ture thickens. Stir or beat with a spoon occasionally while allowing it to cool, and when lukewarm add i/4 pt old yeast or ^ cake compressed yeast dissolved in a little lukewarm water. Set away in a warm place until light. — [Mrs. D. L. A., Ore. Hop and Raw Potato Yeast Boil a handful of hops in 1 qt water, then strain, pour the liquid in a jar and add to it 1 cup sugar, Vz cup salt, 1 level tablesp ginger and 8 medium sized raw potatoes, grated. Mix well, and when lukewarm, add 2 cakes compressed yeast, thor- oughly dissolved in a little lukewarm water. Cover and let 16 FARM AND HOME COOK BOOK stand in a warm place till light, then seal and keep in a cool place. One cup of this will be plenty for three loaves of bread. Shake the jar well before using this yeast. — [Mrs. B. B. G.,. Mass. Buttermilk Yeast Cakes Scald 1 qt fresh buttermilk but do not let it boil, and while it is scalding hot sift in about l*^ qts white corn meal mixed with 1 teasp salt. Stir vigorously, and when the mixture is lukewarm stir in 1 cake compressed yeast, dissolved in a little lukewarm water. Set away in a warm place to rise, and when the mixture has become very light, stir it down again. Do this three times and then add more corn meal and flour suffi- cient to make the mass stiff enough so it will stick together and can be easily handled. Form into small cakes and let them dry. — [L. M., N. Y. Tanzy Yeast Boil together in 1 pt water, 1 large potato, and about 10 tanzy leaves. When the potato is soft, skim out the tanzy leaves, mash the potato fine and when lukewarm stir in 2 tablesp flour and 1 cake compressed yeast, dissolved in a lit- tle lukewarm water, 1 tablesp sugar and 1 teasp salt

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