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
Liquid Yeast
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Use old potatoes for better results. Avoid iron or tin utensils.
A modern interpretation · AI-generated from the original record
Ingredients
- flour
- a little sugar
- salt
- boiling hop water
- potatoes
- some add ginger
Method
Boil the potatoes and mash them.
Mix with flour, salt, and sugar in boiling hop water.
Allow to cool to lukewarm before adding fresh yeast.
Keep warm and stir while rising.
Store in glass jars in a cool place.
Nutrition per serving
683Calories
18 gProtein
149 gCarbs
2 gFat
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 35. The excerpt below is the record exactly as published.
liquid yeast is made with flour, salt, and boiling hop water. To this msiny add potatoes and a little sugar, and some add ginger
Cook this with the app: pantry check, scaling, and the assistant.