Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Liquid Yeast with Royal Yeast
From The Toronto Cook Book, 1915
Serves 10
Best results if allowed to stand overnight.
A modern interpretation · AI-generated from the original record
Ingredients
- two cups of flour
- four quarts of boiling water
- one quart finely mashed potatoes
- one half cup of salt
- same quantity of sugar
- two Royal Yeast cakes
Method
Blend flour with a little cold water until smooth, pour boiling water over it and stir.
Add mashed potatoes, salt, and sugar.
Cool until lukewarm, then add soaked yeast.
Cover and let rise in a warm place for a few hours.
Nutrition per serving
524Calories
13 gProtein
104 gCarbs
7 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 3. The excerpt below is the record exactly as published.
Liquid Yeast with Royal Yeast Use two cups of flour and blend with a little cold water until smooth, then pour over this four quarts of boiling water and stir the flour and water together thoroughly. Add one quart finely mashed potatoes and one half cup of salt, and same quantity of sugar. Let this liquid cool until it is lukewarm, and add two Royal Yeast cakes
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