Maiden Yeast
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
This will be ready to start about two gallons of stock.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 117. The excerpt below is the record exactly as published.
MAIDEN YEAST. Making yeast from the beginning is not much practised, because the dry hop yeast cake and fresh compressed yeast cake can be had at al- most any place to start a batch of stock yeast with; and even the large distilleries retain some yeast of previous batches to start the next batch. It may be made on a small scale in this manner: Take a handful of hops and boil in a quart of water for half an hour; strain off the hops and put the liquor in a strong bottle with a handful of malt and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.