Yeast

Ingredients

• six Irish potatoes
• two quarts of water
• one quart of water
• one-half cup of sugar
• one-half cup of salt

Method

1. 1

   Boil six Irish potatoes in two quarts of water until well done.

2. 2

   Boil a pinch of hops in one quart of water, mash the potatoes and return them to the water in which they were boiled; strain the hop water into this, adding one-half cup each of sugar and salt, and put in a jug.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 5. The excerpt below is the record exactly as published.

yeast, one- fourth cup of milk, and a little cinnamon. Roll one-fourth inch thick and let rise. Cream brown sugar and butter together, flavor with cinnamon and spread on top. Bake until a light brown, and immed- iately on taking from the oven moisten top with milk or cream. Stickies Cream together a cup of butter and a cup of sugar. Make pastry as for pies, roll thin and spread the mixture on. Roll together and cut in pieces about an inch long and bake.—Mrs. W. S. Creasy. Yeast Boil six Irish potatoes in two quarts of water until well done. Boil a pinch of hops in one quart of water, mash the potatoes and return them to the water in which they were boiled; strain the hop water into this, adding one-half cup each of sugar and salt, and put in a jug.—Mrs. A. B. Daingerfield. Liquid Yeast Nine Irish potatoes, good size, boiled until done; peel and mash fine. One-half pint of hop tea, one cup of brown sugar three-fourths of a cup of salt. Mix all together with one gallon of boiling water. Let stand until cool and add one pint of liquid yeast. Stir frequently while fermenting.—Mrs. P. H. Hanes. THE TWIN-CITY HOUSEWIFE eleven Wattles, Muffins, Cte. Buckwheat Cakes, No. 1 One quart of buckwheat flour, one and a half pints of water, one teacup of good yeast, one teaspoon each of salt and sugar, one heaping tablespoon of lard. Mix these ingredients at night. In the morning add an egg to the batter and beat well. If it is a little sour add a pinch of soda and bake at once on a hot griddle. Syrup for Cakes: Three pounds of white sugar, one pint of water. Let boil down about one-half. Any flavoring may be added.—Mrs. W. &. Whitaker. Buckwheat Cakes, No. 2 Into one and a half pints of tepid water put enough buckwheat to make a batter a little softer than muffin batter. Add a teaspoon of salt, half a cup of yeast to which has been added two teaspoons of sugar and let rise over night. Before frying, beat very light and add a kitchen spoon of black molasses. Have griddle very hot. Cook and serve immediately. If wanted for tea, make them about eleven o’clock in the morning. Use mountain buckwheat.—Mrs. B. B. Owens. Corn Batter Cakes To one egg, well beaten, add one-half cup of swee

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