Homemade Yeast
From Cooking and castle-building, 1880
Repeat the process weekly, reserving a gill of old yeast to start the new. Yeast made this way is superior to most bakers'.
Presented as published in 1880. 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
1220Calories
52 gProtein
243 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories1220 kcal
Protein52 g
Carbohydrates243 g
Fiber30 g
Sugars13 g
Total Fat11 g
Saturated Fat1.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium9187 mg
Potassium1054 mg
Calcium644 mg
Iron69 mg
Magnesium114 mg
Phosphorus675 mg
Zinc7.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B61.4 mg
Vitamin B120.1 mcg
Thiamin (B1)10 mg
Riboflavin (B2)4.5 mg
Niacin (B3)50 mg
Folate2100 mcg
Choline48 mg
Caffeine0 mg
Water778 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 4. The excerpt below is the record exactly as published.
a quart of boiling water, left them to boil five minutes, while she stirred to a smooth paste a gill of flour with a little cold water. Then, through a tin strainer, she poured the boil- HOW WE MADE BREAD. 17 iiig hop-water slowly upon the paste, stirring con- tinuously that it might grow thin by degrees, and perfectly mix with the hop-infusion. She boiled this thin starch for a few minutes, stirring it while on the range, lest it should settle and burn on the bottom of the pan. Then she returned it to the bowl, adding a large spoonful of salt and the same of white sugar. When this mixture had cooled to blood heat — or say 98° Fahrenheit — she added a gill of yeast
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