Yeast

Ingredients

• One teacupful of lightly broken hops
• if the Shaker packages are used, half a teacupful
• one pint of sifted flour
• one teacupful of granulated sugar
• one tablespoonful of salt
• four large or six medium-sized potatoes
• two quarts boiling water

Method

1. 1

   Boil the potatoes; drain off the water when done, and let them dry off a few minutes.

2. 2

   Boil the hops in the two quarts of water for half an hour.

3. 3

   Mix the flour, sugar, and salt in a bowl, pour on the boiling hop-water slowly while stirring.

4. 4

   Add enough of this to the mashed potato to thin it, mix well, and strain through a sieve.

5. 5

   When cool, add yeast.

6. 6

   Let it stand for two hours, stirring down two or three times over five or six hours.

7. 7

   Keep in a corked jug or glass cans.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 54. The excerpt below is the record exactly as published.

YEAST. “ Whyn’t yer spen’ de night at Mis’ Phillpotts’s ? ” Cindy asked, when he appeared in her presence, his eyes distended and rolling in frightened anticipation. “ Dat white’s done gone back twict, waitin’ on you’ lazy bones. Nobody but a bawn cook could fotch a poun’- cake fit fer fou’ puzzidin’ elduz outen sich trib’lations. Don’t yer know I’s got ter git dinner fer fou’ puzzidin’ elduz ? But, law ! yer wouldn’t lcere ef dey wus fou’ bishops. What do yer kere ’bout rerli- gion ? Yer’s so wicked! Gim me that cin’mon-bok, and don’t stan’ dar shilly-shally, like a gobbler on hot tin.” Then came Tony’s acknowledgment that he had gone all the way to Mrs. Phillpotts’s without once thinking that he did not know what he was going for. You should have seen how Aunt Cindy received this, when the idea had fairly taken possession of her mind. It went to her funny spot. Planting her hands, outspread, on her sides, as if to fortify herself against shaking to pieces, she began laughing almost without a sound, as though she was too well cushioned to make any noise. She quivered all over like a great mass of jelly, swaying back and forth, her head falling on her chest, on this shoulder and on that, till she fell with a great flop on the meat-block, where she continued to sway and roll and quiver. Tony’s intense appreciation of the turned tide, expressed in broad grins, in titters, in giggles, in shuffles, in bal- ancings, in hand-rubbings, was about as funny as Aunt Cindy’s charac- teristic laughing. Before this laughing was ended, he had made good his escape, and in process of events was repeating his tuggings and pullings at old Jack’s bridle. It was dark before he returned from his errand; for Mrs. Phillpotts not having any cinnamon, had sent a runner to Mrs. McDonald for the article. Mrs. McDonald, in turn, had sent to Mrs. Doubleday, and Mrs. Doubleday to the cross-roads store. Aunt Cindy never went to bed that night — never went to her cabin: she sat up with her cake and light-bread. — Aunt Cindy’s Dinner : Sarah Winter Kellogg. From Lippincott's Magazine. ( By per.) Yeast. Ingredients : One teacupful of lightly broken hops, or, if the Shaker packages are used, half a teacupful ; one pint of sifted flour ; one teacupful of granulated sugar ; one tablespoonful of salt ; four large or six medium-sized potatoes ; two quarts boiling water

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