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Dick Bennet's Receipt for Yeast

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

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A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 10 ingredients

  1. two tablespoonfuls of flour
  2. one half cupful of granulated sugar
  3. one tablespoonful of salt
  4. a cupful of liquid yeast
  5. 1 cupful of brown sugar
  6. two quarts of boiling water
  7. one can hold
  8. a cupful of yeast
  9. nine good-sized potatoes
  10. 6 grated raw potatoes

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

  2. Potato High in copper · High in manganese · Source of vitamin B6 · +3

    High in copper · 0.4 mg per 100 g, 42% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 0.6 mg per 100 g, 30% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of vitamin B6 · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Source of potassium · 413 mg per 100 g, 21% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of iron · 3.2 mg per 100 g, 23% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of protein · 2.6 g per 100 g, 18% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Potatoes, raw, skin”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Peel nine good-sized potatoes, and boil them with a large handful of loose hops tied in a thin muslin bag.
  2. Use enough water to cover them well.
  3. When the potatoes are tender strain off the water.
  4. Mash the potatoes, return them to the water in which they were boiled, and mix them well together.
  5. Add two tablespoonfuls of flour, one half cupful of granulated sugar, and one tablespoonful of salt.
  6. Cook it for a few minutes, adding sufficient flour to make a thin batter.
  7. Set it aside until lukewarm;
  8. then add a yeast-cake, or a cupful of liquid yeast.
  9. Mix it well and place in a stone jar.
  10. Let it stand for twelve hours in a warm place.
  11. Stir it three times during this period.
  12. Place a weight on the lid of the jar, and set it in a cool place.
  13. YEAST RECEIPT No.
  14. 2= 6 grated raw potatoes.
  15. 1 cupful of brown sugar.
  16. 1/2 cupful of salt.
  17. 2 quarts of flour.
  18. Mix these together, and add enough water to make a batter as thick as that used for griddle cakes.
  19. Pour two quarts of boiling water on as many hops as one can hold in the hand.
  20. Let them boil for five minutes.
  21. Strain off the water, and while hot add it to the batter.
  22. When it is lukewarm add a cupful of yeast, or a yeast cake.
  23. Let it stand several hours in a warm place until it rises, or the top is covered with bubbles.
  24. Then place in glass preserve jars, and keep in a cool place.
  25. Use a granite-ware saucepan and a wooden spoon when making yeast, in order to keep a good color.
  26. WHAT TO DO WHEN YEAST IS NOT OBTAINABLE TO START THE FERMENTATION IN

Plating

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Source Public domain in the USA
Credit

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.