Yeast, Home-made No. 3

Ingredients

• a handful of hops
• a quart of water
• two table-spoonfuls of flour
• one table-spoonful of salt
• one of moist sugar
• a tea-cupful of good brewer's yeast

Method

1. 1

   Boil hops in water, mix with flour, salt, and sugar.

2. 2

   Pour boiling liquid over mixture, stir, and add yeast.

3. 3

   Let stand for 24 hours, then bottle.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2341. The excerpt below is the record exactly as published.

Yeast, Home-made. — No. i. Boil two ounces of best hops in two quarts of water for hiili an hour. Strain the liquor, and lot it cool down to the heat of new milk. Put into it a small handful of salt and half a pound of moist sugar. Beat up a pound of fine Hour with some of the liquor, and mix all well together. Two days afterwards, add three pounds of potatoes which have been boiled and mashed. Let the jjreparation stand for twenty-four hours, then strain it, and bottle for use, but do not coi-k it tin it has ceased working. Wliilst making it, stir frequently and keep it near the fire. Before using shake the bottle well. It wiU keep in a cool place for two months. Yeast made from this recipe is excellent, but it must be prepared with great care. Bread made from it needs to rise longer, both in the sponge and in the dough, than when fresh brewer's yeast is used. No. 2^ Put two gallons of cold water into a stewpan, with quarter of d, pound of moist sugar and one ounce of salt. Put it on the fire, and as it heats stir in with it one pound of flour. Let it boil for an hour. Pour it out, and when millv-warm bottle it closely. It will be fit for use in twenty-four hours. Half a pint .of this yeast will make nine pounds of bread. No. 3. Put a handful of hops into a quart of water, either hot or cold ; let them boil for twenty minutes. Mix in a bowl two table-spoonfuls of flour with one table-spoonful ■of salt and one of moist sugar. Pour the boil- ing liquor through a sieve upon the mixture, and stir briskly. When it is almost cold, stir into it a tea-cupful of good brewer's yeast

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