Liquid Yeast
From Science of food & cookery, 1921
Salt and shortening retard the action of yeast, hence are omitted in setting a sponge, and are added in mixing the dough.
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 58. The excerpt below is the record exactly as published.
liquid yeast. LIQUID YEAST I cake dried yeast 2 cups potato water J4 cup (4 level tablespoons) sugar D
Cook this with the app: pantry check, scaling, and the assistant.