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English cookbook, ca. 1850-1870

Page 11

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11 To make Yeast. Mix two quarts of soft water with wheat flour to the consistence of thick gruel, or soft hasty pudding. Boil it gently half an hour, & when almost cold stir into it half a pound of common Sugar, & four spoonfuls of good yeast. Put it into a large Jug, or earthen vessel with a narrow top, and set it before the fire that it may have a moderate heat, toferment. When the fermentation has reached its height, or just as the top begins to fall, remove it from the fire. The fermentation will throw up a thin liquor to the top, which must be poured off. Keep the remainder for use, in a cool place, in a bottle or jug tied over. The same quantity as a common yeast will suffice to brew, or to bake with. Four spoonfuls of this will make a fresh quantity, as above. To make Potato Yeast. Boil some potatoes in the Skins very dry. Press them through a sieve with as little water as possible. To a quart of the batter put two ounces of brown Sugar, and two spoonfuls of good yeast. Ferment, & keep it as above. "From the Baker [at Neath?]".
 
Szathmary Culinary Manuscripts and Cookbooks