Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Hannah's Yeast
From Virginia Cookery-book, 1884
Serves 4
This yeast will keep well in a cool place.
A modern interpretation · AI-generated from the original record
Ingredients
- One teacupful of salt
- one of sugar (white or fair brown)
- two cupfuls of flour
- two of meal
- eight large Irish potatoes
- one large handful of hops
Method
Boil the potatoes, strain the hot potato-water into the salt, sugar, flour, and meal; make a quart of strong hop-tea and pour over this; stir until the yeast thickens, then add a teacupful of lively old yeast and set away to rise.
Nutrition per serving
502Calories
17 gProtein
109 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 7. The excerpt below is the record exactly as published.
Hannah's Yeast. One teacupful of salt, one of sugar (white or fair brown), two cupfuls of flour, two of meal, eight large Irish potatoes, one large handful of hops
Cook this with the app: pantry check, scaling, and the assistant.