Potato Yeast

Ingredients

• three good sized potatoes
• 4oz. of raw sugar
• three dessertspoonfuls of flour
• a teaspoonful of salt
• half a gallon of water
• two good handfuls of hops
• half a pint of a previous make

Method

1. 1

   Boil and peel the potatoes, mash them, and mix with sugar, flour, and salt.

2. 2

   Boil water with hops for 30 minutes, then add the potato mixture.

3. 3

   Strain into a jar, cool to milk-warm, add previous yeast, and let it sit loosely corked in a warm place overnight.

4. 4

   Store tightly corked in a cool place.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.

Potato Yeast. — Boil and peel three good sized potatoes, then mash them with a delicately clean wooden spoon ; work in Jib. of brown sugar, three dessertspoonfuls of flour, with a teaspoonful of salt, and mix this to a smooth batter with as little water as may be ; now put half a gallon of water on the fire with two good handfuls of hops and boil it for half an hour, when you add in the previous mixture ; bring it all to the boil again together, then lift it off and strain it into a stoneware jar or bottle ; let it cool till milk- warm, when you add to it half a pint of a previous make, and leave the jar or bottle, loosely corked, in a warm plaoe near the fire till the next day, when it must be tightly corked, tied down, and stored in a cool place. This will keep good for a month. Shake well before using and reckon half a pint for each stone of flour. If you have no previous make of yeast to add to this, use half a pint of brewer’s yeast, or dissolve some German yeast (about loz.) in BREAD. 13 a cupful (a short half a pint) of warm water. The usual reckoning is that a cake of German yeast equals half a pint of liquid yeast. Potato Yeast. — Boil lib. of potatoes and mash them, then mix with them 4oz. of raw sugar

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