Hop Yeast

Ingredients

• two or three medium sized potatoes
• a tablespoonful of flour
• a teaspoonful of sugar

Method

1. 1

   Boil the potatoes until done, then drain off the liquor.

2. 2

   Mash the potatoes with flour, return the liquor, and add sugar.

3. 3

   Mix until the consistency of batter.

4. 4

   Put in a clean glass bottle, cork tightly, and shake 2-3 times a day for two days.

5. 5

   After bubbles appear, tie down the cork and use to make regular hop yeast.

Nutrition per serving

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 150. The excerpt below is the record exactly as published.

two or three medium sized potatoes. Boil until quite done; again drain off the liquor, and add a tablespoonful of flour; mash the potatoes well with it; then return the liquor, and add a teaspoonful of sugar; mix the whole together; have it about the consistency of batter. Put in a bottle (clean glass) and cork it tight. Shake two or three times a day, keep covered and in a warm place for two days, when it will be observed that bubbles are now and then seen to rise to the top, and the top looks creamy. Do not shake any more, but tie the cork down; the next day you can make the regular hop yeast

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