Yeast

Ingredients

• ^ gallon of water
• 4 large potatoes
• ^ cup of salt
• ^ cup of sugar
• 1 tablespoon of hops
• 1 cup of yeast

Method

1. 1

   Put sugar and salt in water and put hops in a little muslin bag and drop in the water.

2. 2

   Let it boil, then grate potatoes and stir in.

3. 3

   Let it simmer till it thickens.

4. 4

   Remove from stove, and when it is milk cold add 1 cup of good yeast.

5. 5

   Let it remain near the fire to rise.

6. 6

   Keep in glass jar in a cool place.

7. 7

   Use 0.25 cup of yeast to 1 quart of flour.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 11. The excerpt below is the record exactly as published.

yeast. Make into a batter at night, set in a warm place to rise. The next morning work into this sponge 2 beaten eggs, 3 pints of flour. Set in a warm place to rise again. When light, make into pretty shapes ; let rise again, and when light, bake. Spread on the rolls when warm white of an egg and sifted cinnamon. The dough should be as soft as you can make it to work well. 16 BREADS SALLY LUNN (No. 1) 1 teaspoon salt, 1 quart flour, 1 pint of sweet milk, ^ cup of sugar, 1 small cup of yeast. Make a batter and put in warm place to rise, and in 3 hours, when it is light enough, add 5 eggs which have been beaten separately, ^ cup of melted butter. Add ^ pint flour to make a stiff batter. Spread in pans 1 inch thick, and let rise, then bake. Serve two at a time with melted butter between. SALLY LUNN (No. 2) Bake Sally Lunn exactly as a loaf of bread, with steady heat. It requires a longer time, however. Do not make the batter too thin. 1 pint of milk, 3 eggs, 1 tablespoon of butter or nice sweet lard, 1 dessertspoon of sugar, 1 small teacup of yeast, and flour to make batter thick enough for the spoon to stand straight. This makes delicious drop muffins. If the batter is too thin it is apt to fall before it is thoroughly baked 17 THE BLUE GRASS COOK BOOK and leave the inside of it a dough ; if too thick, it is only French rolls. SALLY LUNN (No. 3) Mrs. Cyrus McCormich 1^ pints flour, 3 eggs, 1 tablespoon white sugar, ^ cup melted butter, 1 teacup yeast, 1 pint milk. Make into a stiff batter, having beaten ingredi- ents well together. Let it rise for 5 hours. Then add ^ teaspoon of soda in a little warm water and pour the batter in a well-greased cake mould. Bake 40 minutes and serve hot with butter. SALT-RISING BREAD (No. 1) § pint of milk, 2 tablespoons of corn meal, 1 teaspoon of salt, 1 tablespoon of lard, 1 tablespoon of white sugar. Pour boiling milk over salt and meal and stir well. Set to rise at night. Next morning add 18 BREADS hot water to warm it; then flour enough to make it thick. Then add sugar and melted lard. Mould in loaves and put to rise in a warm place. When risen, bake in moderately hot oven. SALT-RISING BREAD (No. 2) 1 pint of new milk, which boil and thicken with meal. Keep in a warm place 12 hours. Pour in a teacup of lukewarm water, then stir in flour enough to make thick batter. Set the batter in kettle of warm water to rise and it will be high enough in 2 hours. Then take 6 pints of flour and 1 teacup of buttei or lard, after having mixed batter with flour, and knead all thoroughly. Put in pans and let it rise, and then bake till it is light brown. Open door of oven and let the bread stand for a while till it is soaked well. STEAM PONE Mrs. John W. Fox 1 teacup New Orleans molasses, 6 teacups com meal, 9, teacups brown flour, 1 teaspoon salt, 19 THE BLUE GRASS COOK BOOK 1 quart buttermilk, 2 teaspoons soda. Mix thoroughly and place in air-tight bucket. Set in kettle of boiling water and boil for 6 hours. Then take from bucket, put in pan and bake slowly for 2 hours till a rich brown. WAFFLES (No. 1) Mrs. R. H. Hanson 1 quart flour, a little salt, 1 quart buttermilk, 1 pint melted lard, 1 heaping teaspoon soda, 1 egg. As the success of the waffles depends on the mix- ing, the directions must be followed carefully. First, put the flour and salt in a pan and beat the buttermilk into it. Add the egg, which has been well beaten. Then add the hot lard. Beat the mixture thoroughly, and lastly add the dry soda. Add nothing after the soda is in. Beat all well and bake in hot waffle-irons that have been well greased. Use half this quantity for an ordinary sized family. SO BREADS WAFFLES (No. 2) Miss Dahney 1 pint sour cream, 1 pint flour, 3 eggs, ^ teaspoon soda. Beat well and fill hot waffle-irons, which have been well buttered. Cook till a rich crisp brown and serve hot with melted butter. Be sure to have irons hot, YEAST ^ gallon of water, 4 large potatoes, ^ cup of salt, ^ cup of sugar, 1 tablespoon of hops, 1 cup of yeast

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