Hop Yeast and Yeast-Cakes

Ingredients

• a handful of good hops
• a quart of water
• some good yeast or a dissolved yeast-cake
• a tablespoonful or a little more of sugar
• one-third of flour
• two-thirds of meal

Method

1. 1

   Boil hops in water until reduced by half, strain, and return liquid to heat.

2. 2

   Mix flour with cold water to a stiff consistency.

3. 3

   Stir in dissolved flour when the liquid boils.

4. 4

   Let cool, then add yeast and sugar.

5. 5

   Pour into a jug, cork, and let it work.

6. 6

   For cakes, mix flour and meal, add yeast, and form into cakes.

7. 7

   Dry in the shade.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 5. The excerpt below is the record exactly as published.

Hop Yeast and Yeast-Cakes. — To a handful of good hops, add a quart of water; boil until reduced one-half; strain, wipe out the vessel, return the liquid, and set over the fire again. While the hops are boiling, mix enough flour with a little cold water to make it as thick as stiff starch. When it begins to boil after returning it to the vessel, stir in the dissolved flour. Let it boil a few minutes, then set it to cool. When cool enough stir in some good j-east or a dissolved yeast-cake, and a tablespoonful or a httle more of sugar. Pour into a jug, cork, and let it woi-k. It is best to set it in something suitable, in case it should work and run over before you are awai-e, and _vou lose a good deal. After it works, cork tight, and keep in a cool place. To make the cakes, sift into a pan one-third of flour and two-thirds of meal

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