Salt Rising Yeast

Ingredients

• a pint of new milk
• a teaspoonful of salt
• thicken it with flour to the consistency of batter cakes

Method

1. 1

   Warm the milk, add salt, and thicken with flour.

2. 2

   Set in a warm place to rise, then use for biscuits or bread.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 50. The excerpt below is the record exactly as published.

teaspoonfuls of sait, and add hot water until it is a batter ; beat ail well together. When it is blood- warm add to it one-half cup of brewers' yeast, or a whole cup of home-brewed yeast. When this is light, put it in a bottle, and cork it tight for use. Keep it as cool as possible. ANOTHEE POTATO YEAST WITHOUT HOPS. Boil and mash sufficient potatoes to fill a pint cup ; add to them a pint of water, boil them together, stir in flour enough to form a thick batter, and when cool, add a yeast cake, or a cup of good yeast. Bottle and put away in a cool place. YEAST WITH HOPS. Peel and boil eight large Irish potatoes. Boil a hand- f ul of hops in a little water, or in the water the potatoes were boiled in; mash the potatoes fine, and strain the water f rom the hops over them. Put in a cup of flour ta the potatoes before the water is poured on, as it mixes better when dry ; mix ail together and beat it, then put in half a cup of good yeast, or a yeast cake. This wîU keep good for a week if kept cool. LA CUISINE CREOLE. 123 HOME-MADB YBAST. Boil one pound of good flour, one-quarter of a pound of good sugar, and a tablespoonf ul of sait in two gallons of water. Boil for two hours, and bottle it for use. Thîs will do if you are where you cannot get bakers' yeast, or turnpike cakes to start your yeast, but is not always reliable. SALT EISING YBAST. Take a pint of new milk^ warm from the eow if pos- sible. Put in a teasi)oonf ul of sait, and thicken it with flour to the consistency of batter cakes

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