Raw Potato Yeast No. 2

Ingredients

• one fourth of a cup of flour
• the same of white sugar
• a teaspoonful of salt
• three pints of boiling water
• one fourth of a cup of loose hops
• one cup of good, lively yeast

Method

1. 1

   Prepare as in the previous recipe, but boil hops in water before adding to the potato-flour mixture.

Nutrition per serving

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 19. The excerpt below is the record exactly as published.

one fourth of a cup of flour, the same of white sugar, and a teaspoonful of salt to a paste, with a little water. Pare three medium-sized, sound potatoes, and grate them as rapidly as possible into the paste ; mix all quickly together with a silver spoon, then pour three pints of boiling water rapidly over the mixture, stirring well at the same time. If this does not rupture the starch cells of the flour and potatoes so that the mixture becomes thickened to the consistency of starch, turn it into a granite-ware kettle and boil up for a min- ute, stirring well to keep it from sticking and burning. If it be- comes too much thickened, add a little more boiling water. It is impossible to give the exact amount of water, since the quality of the flour will vary, and likewise the size of the potatoes ; but three pints is an approximate proportion. Strain the mixture through a fine colander into an earthen bread-bowl, and let it cool. When lukewarm, add one cup of good, lively yeast. Cover with a napkin, and keep in a moderately warm place for several hours, or until it ceases to ferment. As it begins to fer- ment, stir it well occasionally, and when well fermented, turn into a clean glass or earthen jar. The next morning cover closely, and put in the cellar or refrigerator, not, however, in contact with the ice. It is best to reserve enough for the first baking in some smaller jar, so that the larger portion need not be opened so soon. Always shake the yeast before using. Raw Potato Yeast No. 2. — This is made in the same manner as the preceding, with the exception that one fourth of a cup of loose hops

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