Liquid Yeast

Ingredients

• an eighth of an ounce of pressed, or a small handful of loose, hops
• a quart of boiling water
• half a pint of flour
• a tablespoonful of salt
• two tablespoonfuls of white sugar
• two half-ounce cakes of compressed yeast
• two tablespoonfuls of cold water
• a gill of good liquid yeast

Method

1. 1

   Steep hops in boiling water for five minutes.

2. 2

   Strain over flour mixed with cold water to a smooth paste, boil for a minute, add salt and sugar, cool to lukewarm, then stir in yeast.

3. 3

   Let stand for 24 hours, stirring occasionally, and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 87. The excerpt below is the record exactly as published.

Liquid Yeast. — Compressed yeast is on sale in most towns and villages, but as it cannot be obtained at all times and in all places every housekeeper should be ac- quainted with some approved method of making liquid yeast. Here is one that has been thoroughly tested : Steep an eighth of an ounce of pressed, or a small hand- ful of loose, hops in a quart of boiling water for about five minutes. Strain the boiling infusion upon half a pint of flour, stirred to a smooth paste with a little cold water, mix well, let boil a minute, add a tablespoonful of salt, two tablespoonfuls of white sugar, set aside till luke- warm, then stir in two half-ounce cakes of compressed yeast dissolved in two tablespoonfuls of cold water, or a gill of good liquid yeast

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