Teast

Ingredients

• Put a large handful of hops over the fire in three pints of cold water
• five tablespoonsful of flour
• add a tablespoonful of salt
• a teacup of white sugar
• a teaspoonful of ginger
• five raw potatoes, peeled, washed and grated
• add a teacup of yeast

Method

1. 1

   Boil hops in cold water for fifteen minutes.

2. 2

   Mix flour with cold water to make a paste, then add salt, sugar, ginger, and grated potatoes.

3. 3

   Strain boiling hop water onto this mixture, return to the vessel, and let it boil until thick.

4. 4

   When nearly cold, add yeast and let rise in a warm place.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 69. The excerpt below is the record exactly as published.

Put a large handfdl of bops oyer the fire in three pints of eold water^ boil it fifteen minutes; pnt in a small stone pot fi^e tablespoonsfiil of flour, mixed to a paste with oold water ; add to it a tablespoonful of salt, a teacup of white sugar, a teaspoonful of ginger and five raw potatoes, peeled, washed and grated. When the hops have boiled fifteen minutes, strain the water off them boiling hot on to this mixture ; put baok into the vessel you boiled the hops in, after rinsing it out ; let all oome to a boil } stir until it thickens. When nearly cold, add a teacup of yeast, set it in a warm place until perfectly light ; then stir it down and keep it in a cool place closely covered. * Teast, Ho. 2. Two single nandsftil of hops, boiled fbr half an hour in a quart of water (closely covered), strain it on to half a pint or a little more rye flour, to make a stiff batter ; add a tablespoonful of salty one of sugar and one of ground ginger ; when cool, stir in a teacup of yeast. In winter, put in two tablespoons of this yeast and in summer one, for three loaves of bread. Keep it in a cool place covered closely. Dry Teast Peel, wash and boil six medium-siied white potatoes; put into a crock three pints of flour, press the potatoes through a ouUender into the flour ; boil a large handful of hops in three 10 (145) 146 COOKERY FROM EXPERIENCE. pints of water for fifteen minates, strain over the floor and potatoes, mix thoronglily, and when only milk-warm, pour in eold water enough to make it the eonsistenoy of sponge ; soak a half pint of dry yeast and add to it , let it rise very light, stir- ring it down three or four times; then put three qnarts of siffced oom meal into a hread-bowl and poor the raised yeast into the middle of it, mix until quite stiff, roll out, cut in squares, and put it on dishes to dry in the air where it is shady ; turn it occasionally. It will dry in a couple of days. Put it in bags, and hang it up in a dry place. * Bread, Ho. L Boil six or eight potatoes in a quart of water; whm per- fectly soft, mash them in the water they were boiled in and press them through a cullender, stir into them a quart of bmled milk, and when a little cool, add a teacup of yeast

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