Hop and Potato Yeast, No. 1

Ingredients

• One-half dozen potatoes
• three pints of water
• two tablespoonfuls of sugar
• one teaspoonful of salt
• one teacupful of flour
• two and a half of meal

Method

1. 1

   Boil potatoes and hops in water until done.

2. 2

   Mix yeast with warm water, sugar, and salt.

3. 3

   Mash potatoes and strain the water.

4. 4

   Combine with yeast and water, add flour and meal, and set to rise until doubled.

5. 5

   Make into dough with equal parts of meal and flour, dry, and crumble.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 33. The excerpt below is the record exactly as published.

Hop and Potato Yeast, No. 1 One-half dozen potatoes; pinch of hops (in muslin bag) ; pour three pints of water on potatoes and hops and let boil until done. Then put into cup of warm water, one heaping tablespoonf ul of powdered yeast and let stand a few minutes. Add two tablespoonfuls of sugar, one teaspoonf ul of salt. Mash potatoes ; strain the water in which potatoes and hops were boiled. There should be two pints. Mix with the yeast and this water, one teacupful of flour, two and a half of meal. Set to rise. It should rise to double its original quantity. Make into dough, with equal parts of meal and flour and make into cakes, dry and crumble. Put away in paper bags, to keep the weevils out. Hop and Potato Yeast, No. 2 One cake of yeast, dissolved in a warm tea, made from a pinch of hops ; boil one Irish potato, rub through a sieve and add to the yeast ; work in a quart of sifted corn meal, making a batter as stiff as mush. Set to rise ; after an hour, if any water rises to the top, stir in more meal; when well risen, it will crack open on top. Now stir in meal to make a stiff dough. Make in a long roll, three inches in diameter and cut the cakes from the end, each half an inch thick. Put in the shade to dry. When nearly dry, crumble, dry thoroughly, and put away in a close jar, bottle or paper sack. Use one tablespoonful to one good quart of flour. 454 THE NEW ANNIE DENNIS COOK BOOK Liquid or Dry Hop Yeast One teacupful of lightly broken hops, one pint of sifted flour, one teacupful of granulated sugar, one tablespoonful of salt, four large, or six medium-sized potatoes, two quarts of boiling water. Boil 'the pota- toes, drain off the water when done, and let them dry off a few minutes, precisely as for the table, before mashing them. At the same time, having tied the hops in a cloth, boil them half an hour in the two quarts of water, renewing it if it boils away. Mix the flour, sugar and salt well together, make into a soft paste with cold water, and pour on the boiling hop water slowly, stirring constantly. Now add enough of this to the mashed potato to thin it till it can be poured and mix all together, strain through a sieve to avoid any possible lumps. Add to this, when cool, either a teacupful of yeast, or cake of com- pressed yeast, dissolved in a little warm water. Let |t stand two hours, or till partly light, then stir it down two or three times in the course of five or six hours, as this makes it stronger. At the end of that time it will be light. Put in an air-tight vessel, and keep in a cool, dark place. For the yeast cakes, stir in corn meal till a dough is made, form it in small, thin cakes, and dry them carefully in the shade. Liquid Yeast Peel and slice three or four medium-sized potatoes and boil until perfectly soft, in four pints of water. When done, drain, mash the potatoes well, and add the water. When about lukewarm, add two tablespoon- fuls of salt, teacupful of sugar, one of hops and one cupful of liquid yeast, or one yeast cake. Cover over for about twenty-four hours, or until it ceases to fer- ment ; then put in air-tight jar and set in a cool, dark place. It will keep for two or three months in winter and about two weeks in summer. One cupful of this yeast is sufficient for half a dozen loaves of bread. THE NEW ANNIE DENNIS COOK BOOK 65 Mrs. Adams' Yeast Dissolve two tablespoonfuls of dry yeast in a tumbler of warm water; add a pinch of salt, one tea- spoonful of sugar and make into a soft dough, with one pint of com meal and a half pint of flour. In an hour, or w^hen well risen, make into cakes and dry. When nearly dry, crumble the cakes as they will be more convenient for use. Keep in a bottle and use one tablespoonful to a quart of flour. Milk Yeast One cup of fresh sweet milk, two cups of water, one teaspoonful of salt

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