Yeast

Ingredients

• One handful hops
• six large potatoes
• add sufficient water to make two quarts
• add one cup of yeast

Method

1. 1

   Boil together until well done, and strain through a colander; when boiling stir quickly into one quart of flour and a little salt.

2. 2

   When lukewarm, add the yeast.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 8. The excerpt below is the record exactly as published.

YEAST. Three potatoes ; boil and mash them in the morning ; add one-quarter cup sugar, one-half cup flour, a little salt ; after stirring well, pour over one-half pint boiling water ; stir and add one-half pint cold water ; stir that, and add one-half cup yeast, and put it in a warm place. When it is risen well and rounds up to the top of the dish, stir it down. Do so several times during the day, and at night strain and put it in a jug. Keep in a cool place. It will be good a week. Mrs. C. J. Baldwin. YEAST CAKES. Boil one-half pound of hops in eight quarts of water until the liquid is very strong ; then put in fifteen or twenty large potatoes ; let them boil till they are thoroughly done ; take them out ; pare and mash them fine. Put in the mashed potatoes a pint of flour, and strain your boiling hop liquid on to the flour and potato, taking care that the flour is well scalded. Add one pint of molasses, one tablespoonful of ginger and one handful of salt ; when the mixture is cool enough to put the hand in, rub it through a colander to re- duce it to a fine pulp. Add a sufficient quantity of yeast to raise it, and let it stand in a large covered jar until morning; then add another bowl of flour, and mix the cakes with Indian meal. They must be hard enough to take up a quantity of dough in the hand, pat it together and cut it into slices. Lay the cakes as you cut them on plates or something that will not impart any taste to them. The cakes must be turned once the first day, and after that twice a day until they are thoroughly dry. Mrs. Orin Sage. 26 "Mother Hubbard's Cupboard." YEAST. One handful hops, six large potatoes ; boil together until well done, and strain through a colander ; add sufficient water to make two quarts, and when boiling stir quickly into one quart of flour and a little salt. When lukewarm add one cup of yeast

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