Hop Yeast

Ingredients

• one large handful of fresh hops
• six large potatoes
• two quarts of water
• one pint of flour
• two tablespoonfuls of salt
• one cup white sugar
• one cup of fresh yeast

Method

1. 1

   Boil hops in water, mash potatoes until creamy.

2. 2

   Mix flour with boiling potato water, stir, and boil.

3. 3

   Add hop water, potatoes, salt, and sugar.

4. 4

   Cool, then stir in yeast.

5. 5

   Let rise for 12 hours, then store in an airtight vessel.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 330. The excerpt below is the record exactly as published.

HOP-YEAST. First, and the most important of all, is how to make good, reliable yeast. Steep slowly in a porcelain or a bright tin kettle one large hand- ful of fresh hops tied in a cloth; boil six large potatoes, sliced thin, in two quarts of water, and in porcelain ; when done very soft, mash till smooth and creamy. Have ready one pint of flour, wet and rubbed to a smooth paste ; pour into this the potato water boiling hot, stirring smoothly; let it boil a few minutes, stirring all the time ; add the hop water and potatoes, two tablespoonf uls of salt and one cup white sugar; stir thoroughly and set away to cool. When milk warm to the touch, stir in one cup of fresh yeast

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