Jug Yeast

Ingredients

• 6 medium sized potatoes
• a handful of hops
• 1 pt water
• 1 pt flour
• 1/2 pt sugar
• scant 1/2 pt salt
• enough water to make 1 gal

Method

1. 1

   Boil potatoes until soft, steep hops in water.

2. 2

   Mash potatoes, mix with flour, sugar, and salt, then add potato and hop water to make 1 gal.

3. 3

   When lukewarm, add dissolved yeast and let ferment.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 6. The excerpt below is the record exactly as published.

1 pt water, 1 large potato, and about 10 tanzy leaves. When the potato is soft, skim out the tanzy leaves, mash the potato fine and when lukewarm stir in 2 tablesp flour and 1 cake compressed yeast, dissolved in a lit- tle lukewarm water, 1 tablesp sugar and 1 teasp salt. Set away in a warm place until light and foamy, then stir in about iy2 pts white corn meal. It should be quite stiff. Roll out on a well floured board, about V2 inch thick, cut in 1-inch squares, and dry. Store in sealed paper bags and hang in a cool place. Use one of these cakes for three loaves of bread. — [Mrs. M. McC, Kan. Jug Yeast Wash and peel 6 medium sized potatoes, cut into quarters and boil until soft. While the potatoes are cooking, steep a handful of hops in 1 pt Vv^ater. When the potatoes are well done, mash them fine, sift over them 1 pt flour, add % pt sugar and scant % pt salt. Mix well and then pour over this the hot water in which the potatoes were cooked and the strained water in which the hops were steeped, and beat all well together until smooth. Then add enough water to make 1 gal

Cook this with the app: pantry check, scaling, and the assistant.