Yeast, to Remove its Bitterness
From Bread, cakes, and biscuits, 1902
This method is specifically for brewer's yeast.
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 10. The excerpt below is the record exactly as published.
Yeast, to Remove its Bitterness. — If you use brewer’s yeast, and it happens at any time to be bitter, put about half as much water as you have yeast, and strain the two through a hair sieve half full of bran
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