Home-Made Yeast No. 2

Ingredients

• one large potato
• two small potatoes
• one pint of hops
• one leaf of tansy
• one-half of a pint of catnip leaves
• three quarts of water
• one pint of flour

Method

1. 1

   Boil potatoes, hops, and herbs until soft.

2. 2

   Strain over flour, cool, and add soaked yeast.

3. 3

   Let rise and dry in a cool place.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 102. The excerpt below is the record exactly as published.

OriE-MADE YEAST— No. a. To one large or two small potatoes one pint of hops, one leaf of tansy, one-half of a pint of catnip leaves, add three quarts of water. Boil until potatoes are soft. Strain while hot over one pint of flour. When cool add one pint of home-made yeast (previously soaked). Stir in flour to form rather a stiff batter. Let rise from ten to fourteen hours. Thicken mth. corn-meal, form in small cakes and dry in a cool, airy, place, never in he sun. Harriet Malott. POTATO YEAST. Peel and wash three large potato

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