Yeast Cakes

Ingredients

• 3 large Irish potatoes
• 1 1/2 tablespoonfuls of hops
• 2 tablespoonfuls of sugar
• % tablespoonful of ginger
• 1 1/2 qts. of water
• 1 cup of flour
• 1 cup of dissolved yeast
• small handful of salt

Method

1. 1

   Peel potatoes and cook with hops in water.

2. 2

   Mash potatoes, cool, and pour potato water over flour.

3. 3

   Add dissolved yeast, sugar, salt, ginger, and mashed potatoes.

4. 4

   Mix well, add cornmeal to stiffen.

5. 5

   Let rise, shape in bulk, and cut into oblong cakes.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 30. The excerpt below is the record exactly as published.

Yeast Cakes. Dissolve 1 yeast cake in 1 pint of wTarm water, add 1 tablespoon each of cornmeal and sugar and 1 teaspoon- ful of salt. Let stand over night. In the morning boil 1 pint of buttermilk, have ready 1 cup of flour and water, mixed to a smooth, stiff batter; pour this into the boiling milk and let it cook thoroughly, stirring constantly. "When cool add to the yeast cake mixture which has stood over night and set in a warm place until it ferments. Then work in corn meal enough to make a tolerably stiff dough, mold into cakes and dry in the shade. MRS. JACOB GOLD,SR. Yeast Cakes. 3 large Irish potatoes; iy2 tablespoonfuls of hops; 2 tablespoonfuls of sugar; % tablespoonful of ginger; cornmeal; l1/^ qts. of water; 1 cup of flour; 1 cup of dissolved yeast; small handful of salt

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