Yeast, Kirkleatliam

Ingredients

• an ounce of hops
• two quarts of water
• quarter of a pound of flour
• a little less than quarter of a pint of fresh yeast
• three pounds of potatoes

Method

1. 1

   Boil hops in water, strain, and mix with flour and yeast.

2. 2

   For a peck of flour, add mashed potatoes and let stand all day.

3. 3

   Mix with flour and sponge overnight.

Nutrition per serving

Estimated from matched ingredients across 10 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.

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. Let it stand in a cool place for twenty-four hours or more, and bottle for use. In winter- time this yeast should be kej)t in a warm place. It should be- stii'red before being used. It should stand to sponge all night, and will then requu-e to rise about two hours after being- kneaded. When fresh yeast is to be made, a pint of this preparation may be used instead of a tea-cupful of fresh yeast. A large tea-cupful of this yeast will raise fourteen pounds of flour. Yeast, Kirkleatliam.— BoU an ounce of hops in two quarts of water for twenty minutes. Strain the liquor, and mix with it quarter of a pound of flour and a little less than quarter of a pint o-f fresh yeas

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