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
Hop Yeast
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- half a cup of loose hops
- one quart of boiling water
- one cup of flour
- one fourth of a cup of sugar
- one tablespoonful of salt
Method
Steep the hops in boiling water for five minutes.
Mix the flour, sugar, and salt.
Strain the hop liquor and pour it boiling into the flour mixture.
Boil for one minute or until thick.
When cooled, add the yeast.
Nutrition per serving
451Calories
10 gProtein
99 gCarbs
2 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 43. The excerpt below is the record exactly as published.
Hop Yeast. Steep half a cup of loose hops in one quart of boiling water.) in a granite kettle, five minutes. Mix one cup of flour.) one fourth of a cup of sugar., and one tahlespoonful of salt
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