Perennial Yeast
From The home cook book, 1905
Serves 1
Use half a can of yeast for making three loaves of bread.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 124. The excerpt below is the record exactly as published.
PERENNIAL YEAST A simple and effective yeast of home brew is called peren- nial because it may be made to last some time. To dwellers remote from groceries it is of considerable value. When once you have started it, keep it by renewing it each week. To start it dissolve a cake of compressed yeast in two tablespoons of the water in which you cooked your potatoes for dinner. Do not use the water when it is hot ; let it become lukewarm. Next fill half full of lukewarm potato water a glass preserving jar — a quart jar. Add half a cup of granulated sugar
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