Yeast

Ingredients

• 1 oz. of dried hops
• two quarts of water
• 1/2 lb. of flour
• 1/2 lb. of brown sugar
• a handful of fine salt
• six potatoes

Method

1. 1

   Boil the dried hops in two quarts of water for fifteen minutes; add one quart of cold water and boil for a few minutes.

2. 2

   Strain and add flour, brown sugar, and salt.

3. 3

   Let it stand for three days, stirring occasionally.

4. 4

   When it ferments, add the boiled, mashed potatoes.

5. 5

   This yeast will keep a long while and rises quickly.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 33. The excerpt below is the record exactly as published.

yeast is essential to good bread. The hops should be as fresh as possible. They should be kept in the dark, as they lose their strength in the light. The potatoes should not be boiled in iron : it colors the yeast. When yeast has a strong, tart smell, and a watery appearance on the surface, with sediment at the bottom, it is too old to use. Yeast, made fresh every day, can be obtained in all the larger cities and towns. One cake of this is equal to a cupful of home-made yeast. Where compressed yeast cannot be obtained, the following recipes will give satis- factory results : Yeast. — Take i oz. of dried hops and two quarts of water. Boil them fifteen minutes ; add one quart of cold water, and let it boil for a few minutes ; strain, and add Yz lb. of flour — putting the latter into a basin, and pouring on the water slowly to prevent its get- ting lumpy — % lb. of brown sugar, a handful of fine salt. Let it stand three days, stirring it occasionally. When it ferments well, add six pota- toes

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