Potatoe Yeast
A historical recipe from A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting, by Friedrich Christian Accum (1821).
A historical recipe
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world, by Friedrich Christian Accum (1821). Project Gutenberg eBook #60424.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting, by Friedrich Christian Accum (1821). Digitised by Project Gutenberg, eBook #60424 (https://www.gutenberg.org/ebooks/60424). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
Method
- Boil potatoes of the mealy sort, till they are thoroughly soft, skin and mash them very smooth, and put as much hot water on them as will make a mash of the consistency of common beer yeast, but not thicker.
- Add to every pound of potatoes, two ounces of treacle, and when just warm, stir in for every pound of potatoes, two large spoonfuls of yeast.
- Keep it warm till it has done fermenting, and in twenty-four hours it will be fit for use.
- A pound of potatoes will make near a quart of yeast, which has been found to answer the purpose so well, as not to be able to distinguish the bread made with it, from bread made with brewer’s yeast.
- Method of Preserving Yeast.
- When yeast is plentiful, take a quantity and work it well with a whisk until it becomes thin;
- then procure a large wooden dish or platter, clean and dry, and with a soft brush lay a thin layer of yeast on the dish, and turn the top downwards to keep out the dust, but not the air, which is to dry it.
- When the first coat is dry, lay on another, and let that dry, and so continue till the quantity is sufficient;
- by this means it may soon be made two or three inches thick, when it may be preserved in dry tin canisters or stopped bottles, for a long time, good.
- When used for baking, cut a piece off and dissolve it in warm water, when it will be fit for use.