Yeast
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
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A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 1 cup yeast
- 6 pared potatoes
Cook safely
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.
Method
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- 6 pared potatoes ¼ cup hops 2 quarts water ½ cup sugar ¼ cup salt 1 cup yeast, or 1 yeast cake Boil water and hops five minutes.
- Strain;
- add grated potatoes;
- boil five minutes;
- add sugar and salt;
- when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water;
- let rise for six hours;
- pour into scalded stone jug;
- cork tightly;
- keep in cool place.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Sieve
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Measuring jug