Yeast for Hot Climates
From Bread, cakes, and biscuits, 1902
The cork will fly when opened.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.
Yeast for Hot Climates. — The following directions for yeast making abroad were given in the Queen by a lady who has written a very clever little book on “ Leavened Bread at Home, inthe Jungle, and the Colonies,” which, however, is not easily procured, or so well known as it should be in this country : Mash two small and thoroughly ripe bananas or plantains, and mix with them one heaped tablespoonful of moist sugar, a dessertspoonful of flour, and about a gill of luke-warm water
Cook this with the app: pantry check, scaling, and the assistant.