Hop Yeast

Ingredients

• a handful of hops
• two quarts of cold water
• one pint flour
• one table-spoon salt
• a half pint of yeast

Method

1. 1

   Boil hops in water, strain over flour and salt.

2. 2

   When lukewarm, add yeast and set in a warm place to rise.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 29. The excerpt below is the record exactly as published.

hop yeast, or half a cup bakers’. This will be light in two or three hours. The yeast may be made perpetual, by saving a cup _ when started, but it must be kept from freezing in winter and in a cool place in summer. This is a good mode, and acceptable to all a who et yeast bread. oe H. Young, Hop YRast. pps a handful of hops in two quarts of cold water, boil slowly : foe athalf hour, strain boiling hot on one pint flour and. one table — _ Spoon salt (gradually at first in order to mix smoothly) ; when luke- _ warm add a half pint of yeast, and set in a warm place to rise. 2 Ov hep Hight, cover and keep in a cool place—Mrs. M. J. Woods. Poratro YEAST WITHOUT Hops. | Four good-sized potatoes peeled, boiled and mashed, four table- ~ spoons white sugar, one of ginger, one of salt, two cups flour; pour - over done a pint, of boiling water, and beat till all the lumps disap- : . After it has cooled, add to it one cup good yeast, and set bay to rise; when risen put in glass or stone jar, cover and set | away in a cool place.—Mrs. George H. Rust, | Potato YEAST. f i Boil one cup hops in a sack in two quarts water for fifteen minutes; remove sack with hops, add immediately after grating (to prevent: their darkening) five good-sized Irish potatoes, peeled and grated Taw, one cup white sugar, one table-spoon salt

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