Potato Yeast

Ingredients

• one quart of sliced potatoes
• two quarts of hot water
• a full teacup of flour
• three-quarters of a teacup of white sugar
• one teaspoon of ground ginger
• one iron spoon, heaping, of salt

Method

1. 1

   Wash potatoes and boil with hops.

2. 2

   Scald flour with boiling water and mash through a colander.

3. 3

   Add warm water, yeast, sugar, ginger, and salt.

4. 4

   Set to rise in a warm place until very light.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

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.

POTATO YEAST Take one quart of sliced potatoes. Wash in cold water and put in a large tin saucepan. Tie up in a square cloth a bunch of loose hops, as many as you would gather in your fingers. If the pressed hops are used (which are not quite as good) take half a package. Cover the potatoes with two quarts of hot water, in which put the hop bag. Boil slowly until the potatoes are soft enough to mash. Place a colander over a large crock. Put into it a full teacup of flour. Pour over the flour the boiling water and potatoes — to scald it. Mash all through the colander with a potato masher. Wash the saucepan in which the potatoes boiled and have it ready for use. Move the colander from the crock to the saucepan while the potato is being pressed through. Add one pint of warm water for that which has boiled away. When all is pressed through in the saucepan, wash the colander, potato masher, and crock. Set the colander over the crock. Press the potato water through again. Have ready two cakes of compressed yeast dissolved in cold water. Now add to the potato three-quarters of a teacup of white sugar, in which mix one teaspoon of ground ginger and one iron spoon, heap- ing, of sa

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