Yeast

Ingredients

• 1 large potato
• 1^ tsp. sugar
• 1 tbsp. hops (loose)
• 1^ tsp. salt
• 1 pt. boiling water
• i tsp. ginger
• i| tbsp. flour
• ^ yeast cake or ^ c. yeast

Method

1. 1

   Wash, pare, and soak the potato.

2. 2

   Steep the hops in the water.

3. 3

   Mix the flour, sugar, ginger, and salt in a large bowl.

4. 4

   Grate the potato into the flour mixture.

5. 5

   Let the hop water boil briskly for one minute, strain it over the potato, and mix quickly.

6. 6

   If it does not thicken like starch place it over the fire for a few moments.

7. 7

   If too thick add boiling water till thick as cream.

8. 8

   When lukewarm or at 70° Fah. add the yeast.

9. 9

   Raise in a warm place until frothy.

10. 10

    Beat it down every half hour.

11. 11

    Bottle and keep cool.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 130. The excerpt below is the record exactly as published.

Yeast 1 large potato. 1^ tsp. sugar. 1 tbsp. hops (loose). 1^ tsp. salt. 1 pt. boiling water. i tsp. ginger. 1| tbsp. flour. ^ yeast cake or ^ c. yeast

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