Potato Yeast

Ingredients

• Take 1 pound of potatoes
• half a cup of warm water
• 1 yeast cake
• 1 teaspoon of salt
• 2 tablespoons of sugar

Method

1. 1

   Boil and mash potatoes, then strain through a sieve.

2. 2

   Mix with flour and warm water.

3. 3

   Add yeast cake, salt, and sugar.

4. 4

   Let rise.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 42. The excerpt below is the record exactly as published.

Potato Yeast. Take I _iio<)(l-.-i/.ed poialoe> ami hoil soft. Ma>h in the water th.-y are hoiled m. Put ihrouii-li sieve and pour hoiliii-:- Imt "H I" 1 '"I' "' l>'>usmairs IJest I'ateiil tlour. When lukt' warm add 1 vcast cake. soake<l in half a cuj. of warm water, a teaspoon (d' salt and ';? tahlespooiis ol' sugar. Mus. Tiio.UAs WaLTKHs. 64 SUPKRIOR COOK BOOK FOR EASE AND COMFORT FOOTWEAR 13he R,alston Health Shoes. A Fvill Line of Other Men's ecnd Boys SKoes e^t M. ^V. KAHN'S Corner Main and Pearl Sis. ISHPKMIN(;, MICH. Two Large or Three Small Loaves of Bread. 'I'akc one ln'iipiii,!;' tnlilcspoon of I )()us]ii;iirs Hcst I'atciil H<iiii'; in \\\\> |i(iiii- 1 (•ii|) of hot ]j()lat() water. Tlicu add 'o cup of pdhilocs, iiiaslicd line. l)iss()l\c ' ■_, eakc of Yeast Foam in wai'iii water, and wlien the al)()\c mixture is luke warm, stir in the dissoh'ed veast cake. Do this at noon, 'idie next mornin,^ take 'l tablespoon- fuLs of gramdated sugar, 1 teaspoonl'ul (d' salt, 1 tahh'spoon ol' hii-d and hutter, mixe(L Dissolve these In- adding 1 eup (d' hot watei'; wlien lukewai'm stir into the yeast. Ifave tlie fioui' wai'm and athi it to tlie yeast until hatter will dro]) from a spo(;n. Let tliis stand an limir, or until light, tlieu mix into hai'd loaf; tlien let it stand an(.»ther iiour oi' until it is twice its hulJ<, llieu knead ^\■ithout a.dding uioi'e tloui'. Let loaves rise another houi'. then haJ<e an hour in modei'ate oncu in a Jewel Kange. .Mi;s. A. W. IIaidlk. T\ventieth Century Bread. To make I hox loa\(s df hread. scald 1 pint of milk: add 1 ])int of watei', and wlien the mixture is lukewarm add 1 small c(mipressed yeast- cake dissohed in half a (tu[)ful of warm A\'ater. a le\e] teaspoonful id' salt, and suthcient whole, wheat Hour to inake a hattei' : heat conl inuousl\- lor ■') minutes ; cdNcr and stand in a warm place. 75° Fahrenheit, for two hours and a half. Then add Hour slowly, stii'ring all the M'hilo, until the dough is suHiciently hai'd to turn on a haking-hoai'd. Knead until it loses its' stickiness : di\ide it in li)a\e,-~: put each Inaf in a gi'eased s(|ua,re pan; coNcr and. stand in the same warm place for 1 hour, or until it has doubled its bulk. Brush the top with water, and hake in a modei'ately (piick o\-en in a .lewel Bange for throe- quarters of an hour. ]\Ii;s. TJorei;. White Bread. Warm 1 ]jint of milk. "' id' wali'i'. 1 tablespoon of hutlei' and 1 of lard. Dis- solve a two-cent cake of eompi'essed yeast in half a cup (d' warm water. Have ready a pan of Dousnuiu's Best Latent Hour, into which ]tut 1 tablespoon (d' salt and ;? of sugar. 8tir this together, making a thick hatter. Cover ovei' and put in a warm place to rise for two hours. Knead iido a stilf dough and let rise again. Then form into loaves. A\dien light, hake for an houi-. Wdien taken out of tlie oven brush over with hot water. 'IMiis will make four loa\(.'s. ]\1hs. Taleex. Cream Bread. One cu]) bo|,> yeast, 'I (piarh- \\at(M". make a sponge and 1el stand o\er night. In morning add the following: -I (|uarts warm milk, butter the size of an egg. 4 ounce.- salt, y.j_ cu|) sugar, ^lix into a <lough and let stand until light. W\\ down and \\\w\\ !-aise(!. pan. L.ake in a .lewel Lange. ^lus. V. W'.vlxj;!;, Xegaunee. Compressed Yeast Bread. Sift 1 c[Liart of Di.msman's Lest Patent wdute Hour into a cake howl, cook .") small potatoes, mash and put in. stir in water enough to make a thick hatter: put in si:picki()K cook ijook 65 two-cent cake cf coini)ressed veast.dissolved in a little water. I'.-'at verv li-ht with fork- when li<rlit add 1 teaspoon salt. 1 tablespoon sugar, pure ol bird si/.c ol an egg, n,ix mtu lun.p. using as little Honr as possible: let it gri light. Make into loaves, U-t rise a-ain : bake -V^ hour in a Jewel Ifange. This makes :! loaves. ^ ou ran make vcrv nie('- rolls bv takin- some .J' the .lou-h. rolling out and cut with cookie cutter: rub the t<.p with' hutter'and doubl,. nv. r. let it rise. This bread started in the morn- ing can be baked at n..on. M'^^ M^'"'^- '>"-'-^''''- Rye and Indian Bread. One quart of rve meal or rve Hour. ■>. <iuarts ..f ludian uieal, >calded ( hv placing in a pan and pouring Just enough haUiuu water over it, stirring eoustanllv with a spoon, to nierelv wet it.' hut iml enough to mak,- it into a batt<'r). i/, teacup molasses. 'Measpoons salt, 1 of soda. 1 teacup veast : make as stilT as can be stirred with a spoon, mixing with warm water, and let rise all night: th.en put in a large pan sinooth the toi, with th,. hand dipped in col.l water, let it stand a short time, and bake 5 or (i h.airs in a Jewel Kange. 1^ put in the oven late in th.e dav. let i remain all night. (Jraham niav he ussed instead of rve. an<l baked as ab..ve. n the ..Iden time it was placed in kettle, allowed to rise, then placed on th<' hearth belore the hre. with coals on top of lid. and Itaked. Salt Rising Bread. \ howl hair Full .il- lukewarm water, thicken with D-uisuiaiTs T.est I'ateiit Ihmr and a tcaspoonful or railroad yeast; ].ut in a warm place to rise; Nvlien light take _, pint of boiling water and cool with 1 idnt .d" sweet milk, a pmeh of salt and poui m yeast and make a tliiek batter: put in a warm place. A\ hen light nux into loaves. This nuikes M loaves. Bake in a dewel h'angv. Mus. A. 11. l>AK»hU. Salt Rising Bread. First take a cup of warm milk, a pinch <.f salt, a small bit of soda and mix in hidian meal enough to make a thin batter. Let it stand over night wlnnv it ,s warm until it gets light? Then have the Donsman's Best Patent Hour a I't 1< .wnnu ad stir int.; it a small cup of almost scalding water: when it cools a htt le add the '•eniptvinos- and what warm water or water and milk yon need to make the desired onantitv.'stir it into the flour and let it stand half an hour to rise: then nux and put in a good teaspoon of salt

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