Yeast

A historical recipe from Sandwiches, by S. T. Rorer (1894).

No ratings yet

A historical recipe

Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.

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

Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

4 good sized potatoes 1 quart of boiling water 2 tablespoonfuls of sugar 1 tablespoonful of salt Pare and grate the potatoes into the hot water, stir over the fire until it reaches boiling point, and simmer gently for five minutes.
Take from the fire, add the sugar and salt, and when lukewarm add a cupful of yeast, or two dry yeast cakes that have been moistened in a little water, or one cake of compressed yeast.
Turn the mixture into a jar and cover with a saucer.
Stir it down as fast as it comes to the top of the jar.
When it falls, or ceases to be very light, which will be five or six hours, pour it into a bottle, put the cork in very loosely and stand it in a cold place.
Use one cupful of this to each two loaves of bread.