Potato Yeast (Alternate)

Ingredients

• half a dozen large potatoes
• a half cup sugar
• table-spoon each of salt
• one of ginger
• a half gallon of the boiling hop-water
• one cup of good lively yeast

Method

1. 1

   Boil hops in water, strain into grated potatoes, add sugar, salt, and ginger.

2. 2

   Pour boiling hop-water over and mix.

3. 3

   When lukewarm, add yeast and let rise.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 29. The excerpt below is the record exactly as published.

one of ginger, and one-half cup sugar; when luke-warm add one cup good yeast and let stand two days (or only one day, if very warm weather), stirring down. frequently ; add good white corn meal until thick enough to make into cakes about half an inch in thickness; place to dry in the shade (never expose to the sun or to stove heat) where the air will pass freely, so as to dry them as soon as possible, as the fermentation _ goes on as long as there is any moisture; turn the cakes frequently, breaking them up somewhat, or even crumbling, so they will dry _ out evenly and quickly ; when thoroughly dried put in a paper sack, and keep in a dry place. A small cake will make a sponge sufti- 4 cient | to > bake five or six : ordinary loaves.—Mrs. E 7: Carson. Lane awe ‘Youu | x yeast which is especially good for the. use of Bivens a ie oe who use a great deal of bread and bake frequently, is made as follows: Take a handful of unpressed or two ounces of pressed — ne hops (those showing the pollen dust are best), put them in one quart of water, with four ordinary potatoes, and boil till the potatoes are well cooked; mash all together, and strain through a linen strainer, aad flour enough to make a thick batter; a tea-spoon salt, a table- spoon pulverized ginger and half a cup sugar; set it back on the fire and let it come to a boil, stirring constantly, and set by to cool ; when only milk warm add a cup of old yeast, or two cakes grocers’ ae hop yeast, or half a cup bakers’. This will be light in two or three hours. The yeast may be made perpetual, by saving a cup _ when started, but it must be kept from freezing in winter and in a cool place in summer. This is a good mode, and acceptable to all a who et yeast bread. oe H. Young, Hop YRast. pps a handful of hops in two quarts of cold water, boil slowly : foe athalf hour, strain boiling hot on one pint flour and. one table — _ Spoon salt (gradually at first in order to mix smoothly) ; when luke- _ warm add a half pint of yeast, and set in a warm place to rise. 2 Ov hep Hight, cover and keep in a cool place—Mrs. M. J. Woods. Poratro YEAST WITHOUT Hops. | Four good-sized potatoes peeled, boiled and mashed, four table- ~ spoons white sugar, one of ginger, one of salt, two cups flour; pour - over done a pint, of boiling water, and beat till all the lumps disap- : . After it has cooled, add to it one cup good yeast, and set bay to rise; when risen put in glass or stone jar, cover and set | away in a cool place.—Mrs. George H. Rust, | Potato YEAST. f i Boil one cup hops in a sack in two quarts water for fifteen minutes; remove sack with hops, add immediately after grating (to prevent: their darkening) five good-sized Irish potatoes, peeled and grated Taw, one cup white sugar, one table-spoon salt, and one of ginger; _ stir occasionally and cook from five to ten minutcs, and it will bod a op thick like beeen turn ae a jar, ‘and when just Bee in sum- Bi mer, or quite warm in winter, add one-half pint good yeast (always save some to start with); set jar in a large tin pan, and as oftenas it rises stir down until fermentation ceases, when it will be quite thin. Cover closely, and set away in a cool place, and it will keep — two weeks. When yeast smells sour but does not taste sour it is 3 still good; if it has no smell it is dead. One cup will make six a _ good-sized loaves.—Mrs. D. Busxton. Bio Porato YEAST. Take as many hops as can be grasped in the hand twice, put one-— half gallon water over them in a new coffee-pot kept for that pur- _ pose, boil slowly for one hour. Do not tie them in a cloth to boil, ' . as that keeps the pollen (an important rising property) out of the yeast. Pare and grate half a dozen large potatoes into a two gallon’ , stone crock, add a half cup sugar, table-spoon each of salt and ginger, pour over this a half gallon of the boiling hop-water, stir- ring all the time. When milk-warm, add one cup of good lively _ yeas

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