How to Make Stock Yeast
From Gancel's culinary encyclopedia of modern cooking, 1920
The stock yeast is ready for use after 48 hours.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 186. The excerpt below is the record exactly as published.
HOW TO MAKE STOCK YEAST Boil five quarts of water, put five ounces of flour in a jar and make it into a firm paste with a part of the boiling water. To the remainder of the water add an ounce of hops, boil for ten minutes, remove from the fire and run through a fine sieve into the jar and over the paste. Set in a cool place until liquid is lukewarm. Dissolve the paste with the water and add four ounces of malt
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