Hop Yeast

Ingredients

• 1 qt. of water
• a small handful of hops
• 6 grated potatoes
• 1/2 cup of sugar
• 1 tablespoon of salt
• 1 teacup of yeast

Method

1. 1

   Steep hops in water, strain over grated potatoes, and boil until clear.

2. 2

   Stir in sugar and salt while boiling.

3. 3

   Let cool to lukewarm, add yeast, let rise overnight, then store in a yeast jar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 204. The excerpt below is the record exactly as published.

hop yeast. After this gets light, take 8 qts. of mashed boiled potatoes, and 3 qts. of warm water and add to the ^64 BREAD, BISCUIT, ETC. other. It will be ready for use the next day. Then 1 qt. of this yeast and 1 qt. of warm water will make 6 loaves of bread. With this yeast, bread will rise in 3 hours and the bread can be baked the same day, which is quite an advantage. HOP YEAST — Take 1 qt. of water, steep a small handful of hops in it, and when it has boiled for a few minutes strain this water on 6 grated potatoes; then boil them until clear, say 20 minutes, stirring all the time; if the potatoes are large, and the paste becomes too thick, add a little more water; while it is boiling, stir in ^ cup of sugar and a tablespoon of salt; when it has cooled so that it is luke- warm, add a teacup of yeast; let it rise over night, then stir it down, and put in the yeast jar; cover tightly and set it in the cellar. This yeast usually keeps 2 weeks in hot weather, and longer in cold. A coffee-cup of this yeast, and 2 qts. of warm water or milk, with a little salt, and lard or butter, will make 6 or 8 loaves of bread, according to the size of the pans. POTATO BALL YEAST.— Take a pint of finely mashed boiled potatoes and have it as dry as jDossible; add 2 tablespoons of sugar, and 1 tablespoon of salt

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