Home-Made Yeast
From Hilda's diary of a Cape housekeeper, 1902
Use half a teacup of yeast for 4 lbs. of flour. The dough should be mixed with hot water and kneaded until no dough sticks to the hands.
Presented as published in 1902. 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
Nutrition per serving
658Calories
13 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein13 g
Carbohydrates154 g
Fiber9.5 g
Sugars54 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium85 mg
Potassium1990 mg
Calcium118 mg
Iron5.5 mg
Magnesium132 mg
Phosphorus292 mg
Zinc1.6 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate118 mcg
Choline55 mg
Caffeine0 mg
Water2253 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 16. The excerpt below is the record exactly as published.
HOME-MADE YEAST Jan. visable, as, though many of our coloured women are most faithful and attached servants, they have not, as a rule, been trained in habits of obedience and truthfulness themselves and consequently are not capable of training children to be truthful and obedient. Home-made bread is always cheaper and more nourish- ing, if it is good, than baker’s. Our Groote Poste brown bread is in Hilda! s Where is it, p. 13. The old Cape recipe for yeast, given in Hilda! s Where is it, p. 261, is excellent, though it often takes longer than twenty-four hours to ferment. In winter and very cold weather I find it best to make it thirty-six hours before required, or say at three p.m. if required at eight o’clock next morning. Recipe for yeast for home-made bread. I teacupful of hops. 1 lb. potatoes. 2 quarts water. (N.B.— salt to be added to the yeast, but to the flour when mixing the dough.) Boil the hops and potatoes and water for an hour, let it cool, and strain. • Then add four tablespoonfuls of flour and four of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.