Yeast Cakes

Ingredients

• Boil one-half pound of hops
• in eight quarts of water
• fifteen or twenty large potatoes
• Put in the mashed potatoes a pint of flour
• Add one pint of molasses
• one tablespoonful of ginger
• one handful of salt

Method

1. 1

   Let the mixture stand in a large covered jar until morning; then add another bowl of flour, and mix the cakes with Indian meal.

2. 2

   They must be hard enough to take up a quantity of dough in the hand, pat it together and cut it into slices.

3. 3

   The cakes must be turned once the first day, and after that twice a day until they are thoroughly dry.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 8. The excerpt below is the record exactly as published.

YEAST CAKES. Boil one-half pound of hops in eight quarts of water until the liquid is very strong ; then put in fifteen or twenty large potatoes ; let them boil till they are thoroughly done ; take them out ; pare and mash them fine. Put in the mashed potatoes a pint of flour, and strain your boiling hop liquid on to the flour and potato, taking care that the flour is well scalded. Add one pint of molasses, one tablespoonful of ginger and one handful of salt

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