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American cookbook, 1850
Page 6
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Liquid Yeast Pare 4 good sized potatoes, tie a handful of hops in a piece of cotton and boil the potatoes & hops in three pints of water, when the potatoes are done, mash them with 1 tablespoonful of brown sugar, 2 of flour, 1 of salt, pour the hops water on the potatoes; when it is cool put one yeast cake dissolved in a little water in and set it in a warm place to rise, then put it in bottles and keep it in a cool place. Dry Yeast Three pints of hops to a quart of water, boil it to a pint & a half pour the water over a tea cup half full of flour, when it is cool stir in about a handful of corn meal, put in five or six yeast cakes to lighten it, when light work in a sufficient quantity of meal to roll it out & cut it in cakes
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Liquid Yeast Pare 4 good sized potatoes, tie a handful of hops in a piece of cotton and boil the potatoes & hops in three pints of water, when the potatoes are done, mash them with 1 tablespoonful of brown sugar, 2 of flour, 1 of salt, pour the hops water on the potatoes; when it is cool put one yeast cake dissolved in a little water in and set it in a warm place to rise, then put it in bottles and keep it in a cool place. Dry Yeast Three pints of hops to a quart of water, boil it to a pint & a half pour the water over a tea cup half full of flour, when it is cool stir in about a handful of corn meal, put in five or six yeast cakes to lighten it, when light work in a sufficient quantity of meal to roll it out & cut it in cakes
Szathmary Culinary Manuscripts and Cookbooks
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