Hop Yeast

Ingredients

• one good handful of hops
• three or more pints of water
• six good sized raw potatoes
• one-half cup sugar
• one-half cup salt
• a heaping teaspoon ginger

Method

1. 1

   Boil hops in water, grate potatoes and add sugar and salt.

2. 2

   Strain hop water over potatoes, boil for 15-20 minutes, cool, add yeast cake, stir, and let rise.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 9. The excerpt below is the record exactly as published.

HOP YEAST. Take one good handful of hops, and three or more pints of water, boil them, grate six good sized raw potatoes, add to them one-half eni) sugar, one-half cup salt, a heaping teaspoon ginger, then strain the hop w’ater, and pour on the potatoes. Boil all together fifteen or twenty minutes, or until it is cooked through. As soon as cool enough add a yeast cake soaked in a little warm water, stir well together and let get light, then set in a cool place in a crock, cover well, ready for use. BREAD NO. 2. When wishing to bake, use about two- thirds or half of a cup of this yeast at a baking. Take two good sized potatoes, boil them, mash well and add one table¬ spoon sugar, the potato water and warm water enough for your bread, then after it is the right warmth, add yeast, and flour to make a thick, stiff batter. Set in a warm place until morning, then add a little salt and mix bread, work it well, but not too stiff, let it rise in bread pan, then work it down again, when light again, put in pans, let rise and bake, have oven right and take out as soon as done. This never fails. Mrs. Messkn bring. SALTRISING BREAD. Take three tablespoons corn meal and scald with three tablespoons of sweet milk, keep warm, where it will get light. Next morning take one-half teaspoon salt, one half teaspoon sugar, one- fourth teaspoim ginger, and one-eighth tea¬ spoon soda. To one pint new milk add enough h(>t water to warm to blood heat, pour over the above, add the corn meal scalded the night before, set in a kettle of warm water, hot enough to bear your hand in, keep the same heat, when light, put two (|uarts of flour in a pan, hd it get warm, then add the sponge, with more milk and water, one tablespoon salt, two of sugar and one-eighth of .soda, .set in warm water again, when light, make into a soft dough and mold into pans, let rise over hot water again, when light bake. Mrs. S. GRAHAM BREAD. Yeast one pint, water two pints, mix in a soft sponge and let rise, then mix in Graham flour enough to make a stiff batter, adding a little salt, sugar and butter, put into molds and let rise, then bake. 1). Keller, Denver, Col. aUICK GRAHAM BREAD. One-half cup N. 0. Molasses, one heap¬ ing teaspoon soda dis.solved in a little hot water, three cups of sour milk, a little salt, stir stiff with Graham flour, and bake tw’o hours. S. K. BROWN BREAD. One cui> white flour, two cups Graham flour, one cup molasses, tw’o cups warm water, one teaspoon soda, a litile .salt, stir molasses, salt and warm water to¬ gether, then add the wiiite and graham flour, beat well, dissolve soda in a little warm water and add the last thing. But int(> tin cans and steam one and one-half to tw’o hours Mrs. W. Kekatver. LIGHT BISCUIT. One pint warm water, two cups yeast’ one cup mashed potatoes, one-fourth cup sugar, one-fourth cup lard, set in the evening, and work stiff in the morning, let rise and mold into small biscuits, let them get light, and bake in a moderate oven. Mr.-. .1. Wagner, Hartville. LIGHT CAKE. Take bread dough when it is ready to put into pans and add a little sugar and lard to taste, work this on the molding board, use flour to keep it from sticking, work it half an hour, or till dough blis¬ ters, then make verv small biscuits and lay them far apart into dripping pans, |)ress them flat. Let them stand in a warm place until tea time, then bake in a moderate oven, as soon as brmvn they will be baked. Mrs. .1, Boyd. THK TKNNSVI.VANI A <5KKMAN COOK HOOK l(> ROLLS. TEA ROLLS. NVlien y<ui bake yoiir bread in the inorn- iuf? save nut a pint nf the doujjfh Jtnd work into it a eonple of e^jj^s, a enp of sugar, a piece of Initter the size of an egg, and tlonr enongli till it is stiff enough to niidd. Form int(» rmind halls, lay them on the board, first dredging it with tlonr, when they get light mold them down and repeat the process till time to bake them for supper. The reiH*ated rising and molding makes them very tender and delicate. N. PARKER HOUSE ROLLS. FOR fi ()Vl.(X’K TKA. At eleven o'clock boil twome<lium sized potatoes, scald a large tablespiwm Hour with the water, mash p«)tatoes, and adtl (me pint warm milk, stir in tw(> com¬ pressed yea‘<t cakes, stir in Hour to the consistency ((f pancake batter, let rise, then add tablesp(M)n lard, handful salt, and one-half cup sugar

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