Yeast - Another Way

Ingredients

• 2 ozs. hops
• 4 quarts water
• 1 dessertspoonful salt
• 1 lb. brown sugar
• 1 lb. flour
• 3 lb. potatoes

Method

1. 1

   Put the hops in the water and boil for twenty minutes.

2. 2

   Strain off the liquor and allow to become nearly cold, then add the salt and sugar and flour and mix well.

3. 3

   Allow to stand in a warm place for two days, and then add three pounds of potatoes which have been boiled and mashed.

4. 4

   Let this mixture stand for one day longer.

5. 5

   During these three days give the mixture an occasional stir round.

6. 6

   Then strain off and bottle the liquor, and it will be ready for use.

7. 7

   Before using, stir well or shake up.

8. 8

   This yeast, if kept in a cool place, will keep for a couple of months.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 103. The excerpt below is the record exactly as published.

YEAST — Another Way. 2 ozs. hops 4 quarts water 1 dessertspoonful salt \ lb. brown sugar 1 lb. flour 3 lb. potatoes Put the hops in the water and boil for twenty minutes. Strain -off the liquor and allow to become nearly cold, then add the salt and sugar and flour and mix well. Allow to stand in a warm place for two days, and then add three pounds of potatoes which have been iboiled and mashed. Let this mixture stand for one day longer. During these three days give the mixture an occasional stir round. Then strain off and bottle the liquor, and it will be ready for use. Before using, stir well or shake up. This yeast, if kept in a cool place, will keep for a couple of months. Note. — If you require quick fermentation, a little yeast that is all ready for use must be added before bottling. YEAST— Another Way. 1 lb. flour \ lb. brown sugar 4 quarts cold water 4 lb. potatoes Wash the potatoes perfectly clean, put them into a pan with the •cold water, and bring to the boil. Allow to boil for thirty minutes. Mix the flour with a little cold water and pour it into the boiling water and potatoes. Remove this from the fire at once and stir in the sugar. Put this in a warm place for two or three days, and when it has fermented strain off into a stone jar, and use as required. MINCEMEAT. 1 lb. suet 1 lb. raisins 1 lb. brown sugar

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