Yeast

Ingredients

• Two oz. hops
• 1 gal. water
• a handful salt
• 1 lb. best flour
• 3 lbs. potatoes

Method

1. 1

   Boil the hops in a gallon of water for 3/4 hour; strain it, and let it cool down to the heat of new milk; then put the salt and moist sugar; beat the flour with some of the liquor, and then mix all together.

2. 2

   Two days after, add the potatoes, boiled and then mashed, to stand for 24 hours; then put into bottles, and it will be ready for use.

3. 3

   Stir it frequently while making, and keep it warm.

4. 4

   Before using, shake the bottle up well.

5. 5

   It will keep in a cool place for two months.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 68. The excerpt below is the record exactly as published.

yeast. 144 White Ribbon Cook Book. Allow the hops and potatoes to boil together in }/2 gallon of water till done; strain and mash the ginger, then add remaining ingre- dients, excepting the yeast. Let stand until cool, then add the yeast. Next day cork up tight in a Yeast (2) — Two oz. hops, 1 gal. water, a handful salt, 1 lb. best flour, 3 lbs. potatoes

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