Malt Yeast
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
A better result is obtained if stocked with compressed yeast or previous 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 118. The excerpt below is the record exactly as published.
MALT YEAST. Boil half a pound of hops with four gallons of water for one hour; cool down to 170° Fahr. and mash with six pounds of malt for one hour ; add half a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.